Tofu Noodle and Champagne Cream
Course
Entree
Servings
4
Servings
4
Ingredients
1
Block
Organic tofu
Cubed
1/4
Kent pumpkin
Roughly diced
2
Garlic cloves
Minced
300-600
Ml
cream
Salt and pepper
To taste
Knob of butter
For cooking
4
Truss tomatoes
Diced
8
Large
Mushrooms
Sliced
1
Lemon
Wedged
2
Handsful
Baby spinach
EVOO
For cooking
Champagne (or Prosecco)
To taste
1
Packet
Konjac noodles
(Or low carb noodles of choice)
Instructions
In a pan, brown the tofu in some butter with S&P and remove from heat.
In a seperate pan, brown off the garlic in some EVOO on a low heat.
Add a pumpkin, tomatoes, and mushrooms and allow to cook slowly on a low heat.
Add a generous amount of cream and champagne and reduce down. Add more champagne and cream if necessary to cook until pumpkin is soft.
Add tofu back in. Shortly before removing from heat, add in baby spinach and allow to wilt.
Cook konjac noodles until heated through. Strain and serve with the above mixture and a wedge of lemon.