Tofu Noodle and Champagne Cream – Naomi Ferstera
Indulge in creamy, champagne-infused pumpkin perfection, slowly cooked to silky tenderness.
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))
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