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.