| Tofu Noodle and Champagne Cream |
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| Servings |
| 4 |
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Ingredients
Servings:
Units:
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.
Nutrition Information
Nutrition Facts
Tofu Noodle and Champagne Cream
Amount Per Serving
Calories 342
Calories from Fat 279
% Daily Value*
Total Fat 31g
48%
Saturated Fat 18g
90%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 104mg
35%
Sodium 53mg
2%
Potassium 639mg
18%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
8%
Sugars 3g
Protein 7g
14%
Vitamin A
51%
Vitamin C
44%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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