Preheat the oven to 425F. Place a box grater over a lined baking tray with parchment paper. Grate the tofu over the largest holes on the grater to make shreds. Add tamari, oil, nutritional yeast, potato starch, garlic powder, white pepper, and a pinch of salt. Toss to evenly coat then spread the shreds out on the baking tray. Bake in the oven for 15 minutes. Give the tofu a toss to break up any clumps then allow to cool.

To a blender cup, add the avocado, onion, jalapeño, garlic, lime juice, vinegar, oil, bouillon paste, and a generous pinch of salt. Blend on high until smooth. Add the cilantro, then blend again until the cilantro is evenly minced. Taste and adjust with additional salt or vinegar as needed.

To a large mixing bowl, add the chickpeas. Use a potato masher or fork to give the chickpeas a quick mash. Add the tofu, snap peas, onion, pepper, cilantro, and half the guasacaca. Stir everything together to combine. Add additional sauce as desired to get your desired consistency.

To a medium mixing bowl, mix together the corn meal and salt. Pour in the warm water slowly while using a hand to mix it into the flour until a dough starts to form. Add the oil then briefly knead the dough in the bowl until the dough has a play-doh-like consistency with no lumps. Cover the bowl and allow the dough to rest for 5 minutes.

Heat a griddle or large non-stick pan over medium heat and brush the surface with oil. Divide the dough into 8 equal portions. With lightly damp hands, roll each portion into a ball then use your palms to flatten the dough into a disk about 1 cm in thickness. Place the dough onto the griddle and cook for 5-7 minutes on both sides, or until you see slight charring on the bottoms. Transfer to a wire rack and wait for at least five minutes before cutting into them.

Using a small knife, carefully cut into the arepa lengthwise to create a pocket. You can then spoon in your filling and enjoy.