Confetti macaroni casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Macaroni, elbow, whole wheat |
| 8 | ounces | Tofu, firm; cubed |
| 1 | cup | Tofunnaise or other eggless mayo |
| ⅓ | cup | Daikon; diced |
| ⅓ | cup | Celery; chopped |
| ⅓ | cup | Carrot; grated |
| ⅓ | cup | Bell pepper; diced |
| ⅓ | cup | Scallions; minced |
| large | Kale leaves for garnish | |
| ½ | cup | Sunflower seeds, raw, unsalted; hulled |
Directions
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
From the files of DEEANNE