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Creamy Plantain "Potato Salad"

WEB USE Plantain_Potato_Salad_0109
27 Minutes Total time 20 Minutes Prep time 7 Minutes Cook Time 227 Calories 6 Servings


Allergens: Soy


  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.
Vegetarian Vegan Gluten-free Low Fat Dinner Lunch Sides Salads Kid-Friendly Soy

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