Remove tofu from container.

Drain and place in a quart-sized ziplock bag.

Place in freezer and freeze overnight.

Remove from freezer and let completely defrost.

Squeeze out all water from thawed tofu, discard water, and crumble into a bowl.

Cook macaroni according to package.

Drain and set aside in a large bowl.

Add Bragg Liquid Aminos and lemon juice to the tofu and mix well. Blend in kelp powder, then mayo, and mix again.

Add macaroni and remainder of the ingredients to the bowl.