Divide the dough into four balls and flatten them with your hands until you get discs of about three inches. Shape the discs, so they resemble a flying saucer, pressing more on the edges and less on your palm’s souls.

Meanwhile cut the red onions and sauté with one teaspoon of cooking oil and optionally adding the remaining juice of the grilled tofu marinade (should have some ginger, garlic, and soy sauce).

When the arepas are ready, cut them carefully on one side, without cutting them all the way through, and stuff them with the sauce, the sautéed onions, arugula, and tofu chunks.