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