Saturday, February 18, 2012


This dish is so good and looks great!  Next time I will cut the polenta in strips. I love the combo of avocado and mango with a jalapeno kick.

1 block of firm tofu
1 (16 oz) tube prepared polenta
Coconut oil
2 bananas, sliced lengthwise
1 cup black beans
2 avocados - sliced
1 large mango
1/4 cup diced onion
1 jalapeno pepper, seeded and minced
salt to taste

Slice the tofu and polenta and fry til brown in coconut oil. Remove and fry the bananas until crispy on the outside and soft on the inside.
Blend the black beans (add a bit of water) until thick sauce forms.
Stir the mango, onion, pepper and salt together.
To build:
polenta, black bean sauce, tofu, banana, avocado and finish with mango salsa.

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