Plantain Arepas with Annatto Tofu & Guacamole

Plantain Arepas

with Annatto Tofu & Guacamole

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dinner

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
630
FAT
25g
CARBOHYDRATES
60g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 plantain
  2. 1 red bell pepper
  3. 1 onion
  4. 7.5 oz Wildwood® Organic Extra Firm Sprouted Tofu
  5. 1 tbsp annatto seeds
  6. 1 tbsp nutritional yeast
  7. ½ cup masa harina
  8. 1 Roma tomato
  9. ¼ oz fresh cilantro
  10. 1 avocado
  11. 1 lime
  12. 1 tbsp vegan butter
  13. 3 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the plantain
Peel the plantain and cut into ½ inch thick rounds. Add the plantain to a small saucepan, cover with 1 inch water, and bring to a boil over high heat. Cook until fork tender, about 4 to 5 minutes. Drain plantains and return to the saucepan, off of the heat. Using the back of a fork, mash the plantains until mostly smooth.
2
Cut the vegetables
Trim, deseed, and thinly slice the red bell pepper. Peel and thinly slice just half of the onion then dice the remaining half. Break the tofu package in half and reserve half for your own use. Drain the tofu and pat dry with paper towels. Using your hands, crumble the tofu.
3
Cook the tofu
Place a large skillet over medium heat with 2 tbsp vegetable oil and annatto seeds and cook until the seeds sizzle, about 2 to 3 minutes. Remove the seeds, leaving the oil in the skillet, and discard them. Add the peppers and just the sliced onion to the skillet and cook until softened, about 4 minutes. Add the crumbled tofu, nutritional yeast, and ½ tsp salt. Cook until the tofu is dry, about 5 minutes. Transfer tofu to a plate.
4
Make the arepas
In a large bowl, combine the mashed plantains, masa harina, and ¼ tsp salt. Add ¼ cup water and mix the dough well with your hands. Divide dough into 4 equal parts and shape into small flat rounds, about ½ inch thick. Wipe the skillet and return to medium heat with 1 tbsp vegetable oil. Once hot, add the plantain arepas to the skillet and cook until golden brown, about 3 to 5 minutes per side.
5
Mix the guacamole
Deseed and dice the tomato. Roughly chop the cilantro leaves and stems. Halve the lime. Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Using the back of a fork, mash the avocado. Add the diced onion, diced tomato, chopped cilantro, juice from just half the lime, and a pinch of salt to the bowl. Stir the guacamole.
6
Serve
Halve the plantain arepa to create a sandwich. Spread each half with butter. Top with annatto tofu and guacamole. Gently close the plantain arepa. Serve with extra tofu and guacamole on the side.