Creamy Plantain "Potato Salad"
Cook time – 7 min
- Total time
- 27 minutes
- Preparation time
- 20 minutes
- Calories
- 227
- Portions
- 6
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.
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
Allergens: Soy
Nutritional Facts
| 6 Serving Per Container | |
| Serving Size | 1¼ cups |
| Calories | 227 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (3 g) | 4% |
| Polyunsaturated (1 g) | |
| Monounsaturated (1 g) | |
| Sodium (422 mg) | 18% |
| Total Carbohydrate (46 g) | 17% |
| Dietary Fiber (4 g) | 14% |
| Total Sugars (21 g) | |
| Protein (6 g) | |
| Calcium | 6% |
| Iron | 10% |
| Magnesium | 15% |
| Manganese | 2% |
| Phosphorus | 4% |
| Potassium (775 mg) | 16% |
| Thiamin | 6% |
| Vitamin A | 10% |
| Vitamin B6 | 25% |
| Vitamin C | 35% |
| Vitamin E | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.