Polenta-Based Vegan Arepas

Preheat the broiler and adjust the oven rack to about 6 inches from the heat. Grease a baking sheet.

Slice the tofu and polenta into even slabs, then brush with olive oil and arrange them on the baking sheet.

Broil the tofu and polenta until the tops are crispy, about 5 minutes. Remove from the oven and set aside.

Heat olive oil in a skillet over medium-high heat. Fry the banana slices until golden and crispy on the outside, about 5 minutes. Remove and set aside.

Pour the entire can of black beans into a blender and blend until smooth, forming a thick sauce.

In a small bowl, mix together the mango, chopped onion, jalapeño pepper, and salt.

To assemble the arepas, place a slice of polenta on each plate. Top with a portion of the bean sauce, a slice of tofu, banana slices, avocado, and finish with a dollop of mango salsa.