Creamy Plantain "Potato Salad"

Ingredients

• 1 package (16 ounces) silken tofu, drained and coarsely chopped
• ¼ cup Dijon mustard
• 2 tablespoons fresh parsley leaves
• 5 yellow DOLE^® Plantains, peeled and halved lengthwise
• Vegan nonstick cooking spray
• 2 stalks DOLE^® Celery, chopped
• 2 cups loosely packed DOLE^® Arugula
• ½ cup thinly sliced DOLE^® Red Onion
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 DOLE^® Green Onions, thinly sliced

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Purée tofu, mustard and parsley in a food processor on high until smooth; transfer to a large bowl.
2. Spray both sides of plantains with nonstick cooking spray. Place plantains on hot grill rack; cover and cook 7 minutes or until tender and grill marks appear, turning once. Transfer plantains to cutting board; cool, cut into ½-inch pieces and add to tofu mixture.
3. Add celery, arugula, red onion, salt and pepper to tofu mixture; toss, cover and refrigerate at least 8 hours or overnight. Makes about 7½ cups.
4. Serve “potato salad” sprinkled with green onions.