This Vegan Creamed Spinach Will Get Veggies on the Pickiest Eater’s Plate
Bonus: It also works as a dip
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At any big family Thanksgiving or holiday dinner, you’re likely to have at least one eater who just “doesn’t like vegetables.” Now, obviously, we think that’s a very strange stance – and see it more as an opportunity to find what kind or preparation of vegetables that person (of whatever age they may be) actually agrees with. A good place to start? This vegan creamed spinach made with tofu.
Even if you’re surrounded by spinach lovers, you’ll want to keep this recipe in rotation. It’s quick to make (like, less than 20 minutes, start to finish) and super easy. Also, if you’re more about sitting on the couch to watch the game than gathering for a formal dinner, it does double-duty as a hearty dip. Grab some crunchy pita points and dig in there
More Holiday Recipes and Ideas from Vegetarian Times
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Vegan Creamed Spinach with Tofu
Developed by The Full Helping in collaboration with Nasoya Tofu
Ingredients
- 1 16 ounce container, Nasoya Organic Silken Tofu
- 2-3 Tablespoons nutritional yeast (adjust based on how “cheesy” you’d like the creamed spinach to taste)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Juice of 1 lemon
- 2 10 ounce packages frozen, chopped spinach
- 2 teaspoons olive oil
- 2 shallots, very thinly sliced
- Freshly ground black pepper
Preparation
- Heat the frozen spinach according to package instructions.
- Press it firmly through a colander to remove as much moisture as you can. Set the spinach aside.
- Place the tofu, nutritional yeast, salt, garlic and onion powder, and lemon juice in a blender and blend till smooth.
- Heat the oil over medium in a large skillet. Add the shallots and sauté for 5 minutes, stirring often, or until they’re gently browning. Add the spinach and the blended tofu mixture.
- Heat, stirring as you go, until the ingredients are mixed and warm through. Taste and add extra salt and/or freshly ground pepper to taste. Serve hot.