WOW!!!!! you would never know you were eating tofu.....I used silken tofu and rice milk. I baked it for 15 min. @ 325 just to bake off some moisture and it was great.I was worried that the spinach would be bitter so I added a pinch of stevia and that was the ticket! It was perfect. I work in a Wellness clinic and I can't wait to take it to my vegetarian friends...Thank you so much.!!!!! UPDATE....NEWS FLASH Just wanted you to know...Now I use this as a pizza base instead of a red sauce..Oh my! topped with fresh vege's it's the best vegetarian pizza( add meat if ya want)I'll keep ya up to date if I have any more brain storms....
Great flavor good texture and very healthy. I halved it and used 1 bunch fresh spinach 1/2 onion 1 clove garlic 1/3 c milk 1/2 pkg soft tofu 1/3 nutritional yeast (rather than cheese) generous amount of onion and garlic powder to taste and pinch of pepper (left out the butter and only used canola). Cheesy taste creamy texture very flavorful. Very good for vegetarians and vegans (substitute soy milk).
Some reviewers commented on the bitterness of this dish. The way to reduce bitterness is to include the stem of the spinach in your dish (many people cut it out). The variety is also important for mixes I like the Bloomsdale Long-Standing variety of spinach. As you saute add a tsp. of sugar and a scant tablespoon of lemon juice. Make sure you are cooking it long enough- the recipe says until just wilted but you want to cook it much longer - 15 to 20 minutes and keep adding liquid as it dries out.
I thought this recipe was great!! I tossed mine with some angel hair pasta a nice low-fat creamy dish!
What a creative recipe! This was excellent. My husband and I (and EVERYONE ELSE IN THE WORLD) love creamed spinach but I always feel so guilty stirring in all that butter and cream!! I was looking for something to make with our leftover spinach and tofu and this recipe was the golden ticket. I used only olive oil (no butter) fresh spinach fresh crimini mushrooms firm tofu onion 1% milk a grated parmesan and mexican cheese mix (b/c I ran out of parmesan) lots of minced garlic (6 cloves) 1/2 tsp salt 1/8 tsp black pepper 1/8 tsp grated nutmeg (b/c I think that's a classic ingredient in traditional creamed spinach). A tip is to drain the spinach mixture before combining with the tofu mixture. There's a lot of water that gets cooked out of mushrooms and spinach and it could make your creamed spinach too liquidy. This is a fantastic recipe. Beautifully creamy and flavorful. Thank you for sharing the recipe!!
Very yummy. A great way to get your protein and veggies in one delicious dish. I substituted 3 - 10oz packages of spinach for the fresh because I'm lazy! I only put 1/3 cup of cheese and added a little nutmeg to taste.
Great recipe! It's a filling delish dinner when tossed with pasta and would probably be a great filling for a lasagna. Next time I'll probably add tomatoes or mushrooms too
This didn't come close to being "creamed". I mean it wasn't creamy at all. 'Kind of turned out like - uh - um- I don't know what but there was no creaminess to it. No sauce. Easily eaten with a fork. Also I couldn't get mine to blend/puree. I kept stirring it "up " but it really didn't work. At first I thought I'd made a mistake. Wrong amount of milk or type of tofu but that wasn't it. Btw firm tofu really isn't the type to use for sauces. Go for soft. Firm keeps it shape for stirfrys or casseroles even soups. Tastewise: Didn't taste bad but too much mess for one only okay side dish.
I will definitely make this recipe again. It was so creamy that my brother asked me how much butter or cream was in it. I used the advice of others and put it on top of pizza but it is also delicious with pita chips.
No one in my family liked it at all... it was bitter and there was too much tofu.
