Contemporary Creamed Spinach

In this vegan version of creamed spinach, you get the goodness of tofu, but not the bother of cooking a flour-thickened sauce. It’s a feast for spinach fans!

Serves: 4 to 6

  • One 12.3-ounce container firm silken tofu
  • Two 10-ounce packages frozen chopped organic spinach,
    thawed, liquid squeezed out
  • 1 1/2 tablespoons Earth Balance or other nonhydrogenated margarine
  • 1 tablespoon minced fresh dill or 1 teaspoon dried dill
  • Salt and freshly ground pepper to taste
  • Pinch of ground nutmeg, optional

Puree the tofu in a food processor until completely smooth.

Combine the pureed tofu with the remaining ingredients in a medium saucepan and stir together. Heat slowly over medium-low heat, stirring occasionally, until the mixture is hot, and serve.

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