Vegan Arepas Made with Polenta Recipe -
Vegan Arepas Made with Polenta Recipe
  • READY IN 35 mins

Vegan Arepas Made with Polenta

Recipe by  

"Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal."

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Ingredients Edit and Save

Original recipe makes 4 arepas Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
  2. Slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet.
  3. Cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. Remove from oven and set aside.
  4. Heat the olive oil in a skillet over medium-high heat. Cook the bananas in the oil until crispy on the outside, yet soft on the inside, about 5 minutes. Remove the bananas from the oil and set aside.
  5. Pour the entire can of black beans into a blender and blend until a thick sauce forms.
  6. Stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.
  7. To build the arepas, place a slice of polenta on each of four plates and top each with first about 1/4 of the bean sauce, then a piece of tofu, a few slices of banana, some avocado, and finishing with about 1/4 of the mango salsa.
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Reviews More Reviews

Most Helpful Positive Review
Jun 04, 2011

I made this without the tofu or salt. The fruit in this arepa takes some getting used to, but is tasty! Next time for more color, I will use a red onion! Thanks for the recipe!

Most Helpful Critical Review
Dec 01, 2011

This is an outstanding recipe! I wasn't sure how all of the different flavors would come together (mango and tofu?) but both my husband and I loved it. My husband added about 1/2 teaspoon cumin, a dash of sesame oil and a dash of soy sauce to the beans, which was really good. This is something we'll serve often because it's simple and a unique dish to serve to guests.

May 13, 2011

What a delightful surprise! We are a family of gluten intolerants and we are always on a search for tasty and healthful meals! We were very pleased with this original and intriguing repast! Thank you for sharing! (we do cook our own dried beans (rather than canned) and always have them 'on the ready'!) Excellent!

Aug 27, 2011

Hubby and I LOVED this! It was also quite possibly the prettiest thing I've ever made. I cut up the avocado and mixed it in with the mango salsa which kept it from turning brown. We really enjoyed the mix of savory (in the beans) and the sweetness of the banana and mango. It made great leftovers and the salsa was 10 times better the next day.

Jun 08, 2011

I was skeptical of how these unique flavors would mesh, but everything complements everything else quite nicely! I made fresh polenta, which needed a few more minutes under the broiler. I had never broiled polenta before and the crispiness was fantastic! Makes for an interesting dish to serve skeptical crowds!

Feb 14, 2013

I really liked this recipe! I kind of just threw it all together and next time I won't add the tofu - I didn't think it really needed it since it already had so much texture and flavor. Thanks for the recipe!

Jul 26, 2011

I'm so glad that I made these. The flavor combinations were so unique with each bite and the textures were fantastic. I sprinkled McCormick Jerk Seasoning on the tofu and used spiced basil polenta. Surprisingly filling, I'll make these again for sure!

Feb 06, 2012

This was pretty darn yummy! I used blueberries in place of the mango. The only reason this isn't 5 stars is because the tofu itself was a bit bland. Next time I will marinate it for an hour before broiling. Not sure what flavors I'll try for the marinade, something mild but definitely with garlic. Otherwise delish!


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  • Calories
  • 563 kcal
  • 28%
  • Carbohydrates
  • 64 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 31.5 g
  • 48%
  • Fiber
  • 15.3 g
  • 61%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 591 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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