Cooking Recipe Confetti Macaroni Casserole

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