Ingredients
- 1 c tofunnaise
- 1 lb macaroni
- 8 oz tofu
- 1/2 c sunflower seeds
- 3/8 c carrot (grated)
- 3/8 c daikon (diced)
- 3/8 c bell pepper (diced)
- 3/8 c celery (chopped)
- 3/8 c scallions (minced)
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
