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How To make Confetti Macaroni Casserole

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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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