Creamy Plantain "Potato Salad"
![Creamy Plantain "Potato Salad"](/-/media/project/dole/recipe-images/web-use-plantain_potato_salad_0109.jpg?h=600&w=1200&rev=b8df601017804b6cbd7b4853da5e671d&hash=D9E33344800CD7145482F6585AFF0E07)
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
- 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.
- 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.
- 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.
- Serve “potato salad” sprinkled with green onions.