Tofu Creamed Spinach

spinach tofu healthyish green onion scallion ginger chile garlic dairy-free

Andy Baraghani

4 servings

Source

Ingredients

1 14-oz. package silken tofu, drained

¼ cup grapeseed, vegetable, or other neutral oil

8 scallions, thinly sliced

1 3" piece ginger, peeled, finely grated

1 chile (such as serrano or Fresno), thinly sliced

5 garlic cloves, thinly sliced

4 bunches mature spinach (about 2 lb.), trimmed, torn into large pieces

Kosher salt

Method

Purée tofu in a blender until smooth and the consistency of heavy cream. Transfer to a small bowl.

Heat oil in a large nonstick skillet over medium. Cook scallions, stirring occasionally, until softened, about 3 minutes. Add ginger, chile, and garlic and cook, stirring occasionally, until garlic is softened and mixture is fragrant, about 2 minutes. Working in batches, add handfuls of spinach, letting it wilt slightly before adding more and stirring occasionally, until all the spinach is in the pan. Cover and cook until spinach is wilted and bright green, about 3 minutes. Uncover and reduce heat to medium-low. Stir in tofu mixture and cook until warmed through, about 2 minutes. Taste and season with salt.