Tofu Noodle and Champagne Cream

Tofu Noodle and Champagne Cream

Print Recipe
Servings: 4
Course: Entree
Calories: 342
Ingredients Method Nutrition

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)

Method
 

  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.

Nutrition

Calories: 342kcalCarbohydrates: 15gProtein: 7gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 104mgSodium: 53mgPotassium: 639mgFiber: 2gSugar: 3gVitamin A: 2550IUVitamin C: 36.3mgCalcium: 60mgIron: 1.1mg

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