In this vegan version of creamed spinach, you get the goodness of tofu instead of the bother of cooking a flour-thickened milk sauce. Easy and quick, it’s a feast for spinach fans! Photos by Evan Atlas. You can also see a step-by-step of this recipe at How to Make Delicious Dairy-Free Creamed Spinach.
Ingredients
- 1 pound fresh spinach well washed, or baby spinach, rinsed
- Half of a 12.3-ounce container firm silken tofu
- 1 1/2 tablespoons vegan butter such as Earth Balance
- 1 tablespoon minced fresh dill or 1 teaspoon dried dill
- Salt and freshly ground pepper to taste
- Pinch of ground nutmeg optional
Instructions
- Place the spinach in a stir-fry pan or soup pot; cook briefly just until it’s all wilted, adding it in batches if need be. Drain well in a colander, squeezing out most of the water.
- Puree the tofu (remember, just half the container) in a food processor until completely smooth.
- Add the wilted spinach, vegan butter, and dill to the food processor. Pulse on and off until the spinach is nicely blended with the tofu; leave a little texture.
- Transfer the mixture to a saucepan and heat gently until warmed through, stirring often. Don't bring to a simmer or it will start to splatter.
- Season with salt, pepper, and a pinch of nutmeg, then transfer to a serving bowl. Serve warm.
Nutrition information
Per serving: Calories: 88; Total fat: 4g; Protein: 6g; Carbs: 6g; Sodium: 135 mg
- Here’s more —Healthy, Versatile Spinach: 10 Tasty Recipes.
2 Comments
MELODY DONNELLY
April 18, 2014 at 2:57 amThe traditional non-vegan style creamed spinach that I am used to is was simply a rue made with butter, milk and a small amount of flour. Then the drained frozen spinach along with some freshly grated onion was added and cooked until hot. S&P to taste of course. Some recipes were even then put under the broiler to melt come kind of cheese. And as much as I do love cheese, I can easily do without it for creamed spinach. I guess my question is, since I am new to the vegan world and will never be 100% vegan, but am trying to switch over as many things as I can….why modify the basic recipe so much? A basic rue can be made using non-dairy milk, Earth Balance and a flour of your choice….why the tofu? And good God, why do some many vegan recipes that I see have dill included in them….the one herb that I cannot stomach the taste of…vegan or non-vegan. Minus the dill and substitute a small amount of grated onion, I’m sure the above recipe would taste great, but why not use what most vegans and semi-vegans already have on hand instead of going out to specifically buy silken tofu….which is fairly expensive in my area….and I already have almond milk and Earth balance at home?
Nava
April 21, 2014 at 9:48 pmHi Melody, you can certainly veganize a standard creamed spinach recipe by making a standard roux — but I just love the silken tofu as you don’t have to worry about lumping, and whether the roux will be thick enough, etc. — it purees to just the right texture. Of course, you can omit the dill or substitute a little parsley or basil.