Photo: Sherman Kwan
Estimated Nutrition (whole recipe, rough)
432
Calories
24g
Protein
25g
Fat
33g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Macaroni | not in our table | 0 |
| Wheat | not in our table | 0 |
| Daikon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lbs Macaroni, elbow, whole wheat
- 8 oz Tofu, firm, cubed
- 1 cup Tofunnaise or other eggless
- -mayo
- 1/3 cup Daikon, diced
- 1/3 cup Celery, chopped
- 1/3 cup Carrot, grated
- 1/3 cup Bell pepper, diced
- 1/3 cup Scallions, minced
- Lg Kale leaves for garnish
- 1/2 cup Sunflower seeds, raw
- -unsalted, hulled
- =
Directions
1
1 Cook noodles according topackage directions.
2
2 Drain, rinse and chill.
3
3 Place tofu in a bowl with noodles and mayonnaise.
4
4 Gently fold in daikon, celery, carrot, pepper and scallions.
5
5 Line a bowl with kale and spoon in noodle mixture.
6
6 Sprinkle with seeds and serve.
Recipe sourced from
fandom