Tofu Noodle and Champagne Cream
Servings
4
Servings
4
Ingredients
Instructions
  1. In a pan, brown the tofu in some butter with S&P and remove from heat.
  2. In a seperate pan, brown off the garlic in some EVOO on a low heat.
  3. Add a pumpkin, tomatoes, and mushrooms and allow to cook slowly on a low heat.
  4. Add a generous amount of cream and champagne and reduce down. Add more champagne and cream if necessary to cook until pumpkin is soft.
  5. Add tofu back in. Shortly before removing from heat, add in baby spinach and allow to wilt.
  6. Cook konjac noodles until heated through. Strain and serve with the above mixture and a wedge of lemon.