Preheat oven to 375.

Mix salt, ginger and pepper.

Drain Tofu and place between two dinner plates.

Add a little weight on the top plate and let the excess water drain out of the tofu.

Slice the tofu into steaks and rub salt mixture onto it.

Place in a roasting pan coated with olive oil.

Roast for 30 minutes turning tofu to brown both sides.

While your tofu is roasting, cook yam in boiling water for about 12 minutes,until tender, drain, cool slightly then peel and slice it. Set aside.

In a large skillet, cook onion and fennel in hot oil, covered , till tender(about 10 minutes) stirring occasionally. Add champagne, water and bouillon.

Heat to boiling reduce heat and simmer, uncovered for 5 minutes.

Add yam, heat through.