Recipe for Confetti Macaroni Casserole


1 lb macaroni, elbow, whole wheat
8 oz tofu, firm; cubed
1 cup tofunnaise or other eggless mayo
1/3 cup daikon; diced
1/3 cup celery; chopped
1/3 cup carrot; grated
1/3 cup bell pepper; diced
1/3 cup scallions; minced
1 large kale leaves for garnish
1/2 cup sunflower seeds, raw, unsalted; hulled


Cook noodles according topackage directions. Drain, rinse and chill. Place tofu in a bowl with noodles and mayonnaise.

Gently fold in daikon, celery, carrot, pepper and scallions.

Line a bowl with kale and spoon in noodle mixture.

Sprinkle with seeds and serve.

Per serving: 581 cal; 22 g prot; 441 mg sod; 57 g carb; 35 g fat; 0 mg chol; 110 mg calcium

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