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Title: Confetti Macaroni Casserole
Categories: Vegetarian Vegan Entree Casserole
Yield: 8 Servings
| 1 | lb | Macaroni, elbow; whole wheat |
| 8 | oz | Tofu, firm; cubed |
| 1 | c | Tofunnaise or other eggless mayo |
| 1/3 | c | Daikon; diced |
| 1/3 | c | Celery; chopped |
| 1/3 | c | Carrot; grated |
| 1/3 | c | Bell pepper; diced |
| 1/3 | c | Scallions; minced |
| lg | Kale leaves for garnish | |
| 1/2 | c | 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 From the files of DEEANNE
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