1400 700 vegan plantainarepaswithannattotofu horizontal

Plantain Arepas

with Annatto Tofu & Guacamole

dinner

Dinner Mexican High-Protein Gluten-Free
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
660
FAT
26g
CARBOHYDRATES
81g
PROTEIN
31g

MAIN INGREDIENTS

  1. 1 plantain
  2. 2 mini sweet peppers
  3. 1 shallot
  4. 10 oz organic firm 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 lime
  11. 1 avocado
  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, Tree Nut (Coconut)
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan

INSTRUCTIONS

1
Prepare the plantain

Peel the plantain and cut into ½ inch thick rounds. Add the plantain rounds to a small saucepan, cover with 1 inch water, and bring to a boil over high heat. Cook until fork-tender, 4 to 6 minutes. Drain and return to the saucepan, off heat. Mash the plantains with a fork until mostly smooth.

2
Prepare the vegetables

Trim, deseed, and thinly slice the mini sweet peppers. Peel the shallot and slice in half. Thinly slice one shallot half, and dice the other shallot half. Drain the tofu, pat dry with paper towels, and crumble.

3
Cook the tofu

Heat 2 tbsp vegetable oil and annatto seeds in a large skillet over medium heat. Cook until the seeds sizzle, 2 to 3 minutes. Remove and discard the seeds, leaving the oil in the skillet. Add sliced mini sweet peppers and sliced shallot to the skillet and cook until softened, 3 to 5 minutes. Add crumbled tofu, nutritional yeast, and ½ tsp salt. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Transfer the annatto tofu to a plate.

4
Make the arepas

Add the mashed plantain, masa harina, and ¼ tsp salt to a large bowl. Add ¼ cup water and mix dough with your hands. Divide arepa 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 plantain arepas to the skillet and cook until golden brown, 3 to 5 minutes per side.

5
Mix the guacamole

Dice the Roma tomato. Roughly chop the cilantro leaves and stems. Halve the lime, juice one half, and divide the other half into wedges. Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Mash the avocado flesh with a fork. Add diced Roma tomato, chopped cilantro, diced shallot, lime juice, and a pinch of salt to the bowl. Stir the guacamole.

6
Serve

Halve the plantain arepas crosswise and spread each side with butter. Top one half of each arepa with guacamole and annatto tofu, and add the remaining arepa half to close the plantain arepa. Serve with lime wedges and any remaining annatto tofu and guacamole. Dig in!