RCI-ND.006.0021.001
Confetti Macaroni Casserole
Confetti Macaroni Casserole from the Recidemia collection
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyintermediate
Ingredients
- macaroni1 lbselbow, whole wheat
- tofu8 ozfirm, cubed
- tofunnaise or other eggless mayo1 cup
- daikon⅓ cupdiced
- celery⅓ cupchopped
- carrot⅓ cupgrated
- bell pepper⅓ cupdiced
- scallions⅓ cupminced
- kale leaves for garnish1 large
- sunflower seeds½ cupraw unsalted, hulled
Method
1
Bring a large pot of salted water to a boil and cook the whole wheat elbow macaroni according to package directions until al dente, then drain and set aside to cool slightly.
2
Press the firm tofu cubes between paper towels to remove excess moisture, then set aside.
3
In a large mixing bowl, combine the tofunnaise, diced daikon, chopped celery, grated carrot, diced bell pepper, and minced scallions.
4
Stir the cooled macaroni and tofu cubes into the tofunnaise mixture until evenly coated and all components are well distributed.
2 minutes
5
Toast the sunflower seeds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, approximately 3-4 minutes, then remove from heat and let cool.
6
Wash the large kale leaf and pat dry, then chop or tear into bite-sized pieces for garnish.
7
Transfer the macaroni mixture to a serving dish and top with the toasted sunflower seeds and fresh kale pieces just before serving.