Plantain Arepas

Peel the plantain and cut into rounds ½ inch thick. Add the cut plantain to a small saucepan, cover with 1 inch of water, and bring to a boil over high heat. Cook until fork-tender, about 4 to 5 minutes. Drain the plantains and return to the saucepan, off of the heat. Using the back of a fork, mash the plantains until mostly smooth.

Trim, deseed, and thinly slice the red bell pepper. Peel and thinly slice just half 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.

Place a large skillet over medium heat with 2 tbsp vegetable oil and the 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 sliced 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, stirring occasionally, until lightly browned, about 5 minutes. Transfer the annatto tofu to a plate.

In a large bowl, combine the mashed plantains, masa harina, ¼ cup water, and ¼ tsp salt. Mix the dough well with your hands, adding more water if necessary. Divide the dough into 4 equal parts and shape into small flat rounds, about ½ inch thick. Wipe the skillet clean and return it to medium heat with 1 tbsp vegetable oil. Once hot, add the arepas and cook until golden brown, about 3 minutes per side.

Dice the tomato. Roughly chop the cilantro leaves and stems. Halve the lime and cut half into wedges. Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Using the back of a fork, mash the avocado flesh. Add the diced onions, diced tomato, chopped cilantro, just half the lime juice, and a pinch of salt to the bowl. Stir the guacamole.

Halve the plantain arepas. Spread each half with butter. Top with guacamole and annatto tofu. Gently close the arepas. Serve with any remaining annatto tofu and guacamole on the side and lime wedges. Olé!