Vegetarian Venezuelan Brunch: Aromatic Arepa Stack with Avocado, Black Beans, and Cheesy Tofu Scramble

Allergens

Soy (if using soy cheese), gluten (if using wheat-based tortillas)

Ingredients

• 6 large corn tortillas (white or yellow)
• 2 ripe avocados
• 1 can (15 oz) black beans, drained and rinsed
• 1 block (12 oz) firm tofu, drained and crumbled
• 1 cup shredded vegan cheese or nutritional yeast for a dairy
• free option
• 3 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. In a large pan, heat 2 tbsp of olive oil over medium heat. Add the crumbled tofu, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally until the tofu is golden brown and crispy. Remove from heat and stir in the shredded vegan cheese or nutritional yeast. Set aside.
2. In another pan, warm the black beans with a drizzle of olive oil, salt, and pepper to taste. Set aside.
3. Prepare the avocado by cutting it in half, removing the seed, and mashing it with a fork until creamy. Season with salt and pepper.
4. Assemble the arepa stack: Place one tortilla on a plate and spread a layer of mashed avocado. Top with a layer of black beans, followed by a generous scoop of the cheesy tofu scramble. Repeat until all tortillas are used, creating 3 layers in each stack.
5. Heat a griddle or panini press to medium high heat. Cook the arepa stacks for 2 3 minutes on each side until they are golden brown and crispy.
6. Garnish with fresh cilantro leaves and serve with lime wedges on the side. Enjoy your delectable Venezuelan inspired vegetarian brunch!

Chef’s Insight

To add a touch of spice, drizzle some hot sauce over the finished dish.

Notes

For an extra flavorful dish, try using yellow corn tortillas.