"Creamed" Spinach
No butter, no cream--but superbly rich nonetheless. The spinach is sauced with tofu and soy milk, and sparked with a touch of nutmeg. If you've never tasted green vegetables with nutmeg, you're in for a treat.
  • 1 cup silken tofu
  • 2 packages (10 ounces each) frozen whole leaf spinach
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup unflavored soy milk

1. Line colander with several thicknesses of paper towel. Add tofu and set aside 10 minutes to drain off excess liquid.

2. In a medium saucepan, combine spinach and 1/2 cup water. Bring to a boil over high heat. Reduce heat to medium low, cover, and cook seven to 10 minutes or until just tender.

3. Drain spinach in colander. Using back of large spoon, press against spinach to remove as much water as possible. (You should be able to remove at least 1/2 cup.)

4. Place drained spinach in food processor and process until almost smooth. Add drained tofu, salt, pepper, nutmeg, and process until smooth.

5. Add soy milk and process until just combined. Serve hot.

Nutritional Information
Per serving: 94 calories, 2.9g total fat, 0.4g saturated fat, 0.5g monounsaturated fat, 1.7g polyunsaturated fat, 3g dietary fiber, 9g protein, 10g carbohydrate, 0mg cholesterol, 691mg sodium.
Good source of: beta-carotene, calcium, folate, iron, isoflavones, magnesium.

Date Published: 09/19/2005 > Printer-friendly Version

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