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.