If you like spinach, you’ll love this yummy side dish— a contemporary twist on comforting creamed spinach — without the cream. Silken tofu stands in beautifully for the high-fat stuff. For those times when spinach is in abundance from your garden or CSA, this recipe doubles easily.
You’ll need about a pound of well-washed spinach or rinsed baby spinach, half of a 12-ounce carton extra-firm silken tofu, a tablespoon of vegan butter, and a little fresh dill. 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.
Make sure to drain the spinach well in a colander, squeezing out most of the water.
Process the silken tofu (remember, just half the package) until smooth.
Before serving, heat gently in a small saucepan or in the microwave. Season with salt, pepper, and a pinch of nutmeg, then transfer to a serving bowl. Serve warm.