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.