Sautéed Spinach With Silken Tofu

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Really good food speaks with it’s flavor. It was hard to pick a name for this recipe because it’s not like anything else. At first I was tempted to call it a low-fat creamed spinach but if you were looking for creamed spinach and came upon this you’d probably be disappointed. At the same time, it’s so much more robust and filling than regular sautéed spinach.

You know what I’d call this? Delicious. It’s a rich spinach dish bursting with flavors that’s good as a side to something like roasted chicken or baked seitan. The “secret ingredients” in this are cinnamon and nutmeg which enhance the earthiness of the spinach.

You don’t need to call it anything, really. Just grab a fork and dig in.

Sautéed Spinach With Silken Tofu


  • 2 tablespoons olive oil
  • 4 cloves of garlic, diced
  • 2 tablespoons green onion, diced
  • 1 bag of frozen spinach, thawed and drained OR 6 cups fresh spinach
  • 1 16oz pack silken tofu
  • 2 tablespoons non-dairy cream(optional)
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

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Start by heating the oil in a pan over medium heat. Once hot, add the garlic and the onion and let it toast in the pan for about 3-4 minutes.

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Add in the spinach and mix it with the ingredients in the pan.

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Next, open up the tofu and add it to the pan as well. Break it up with whatever tool you’re using to stir the pan and start to incorporate it as you pour in the cream.

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Once the pan is homogenous, let it sit and the excess water start to boil off.

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As it thickens up and gets ready to be served, season the pan with salt, cinnamon, and nutmeg and toss the ingredients again. Remove from the heat and serve hot.

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All the different flavors come together to make one cohesive, delicious dist. The nutmeg and cinnamon add an unrecognizable warmth that really enhances the spinach. And the tofu makes this rich and hearty with a slightly creamy texture. Go ahead and call it what you want; I’m too busy eating.

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35 Responses to Sautéed Spinach With Silken Tofu
  1. Laura @ Sprint 2 the Table
    January 20, 2011 | 10:31 am

    Ohhhh… I never know what to do with frozen spinach. This looks perfect!

  2. Jenn L @ Peas and Crayons
    January 20, 2011 | 10:35 am

    I would totally stuff my face with this! =)

  3. Anna @ Newlywed, Newly Veg
    January 20, 2011 | 10:41 am

    Ohhhh, I LOVE dishes like this. Bookmarking it.

  4. MaryBe
    January 20, 2011 | 10:45 am

    I love that it has garlic and nutmeg! Interesting. Could this be used as sort of a dip with pita chips?

    • Wannabe Chef
      January 20, 2011 | 11:10 am

      It definitely could be.

  5. Nourhan @ Miss Anthropist's Kitchen
    January 20, 2011 | 10:55 am

    I may have to try this…it looks absolutely delicious 🙂

  6. Kate (What Kate is Cooking)
    January 20, 2011 | 11:03 am

    The nutmeg would make this amazing!

  7. Corey @ the runner's cookie
    January 20, 2011 | 12:27 pm

    Yum! I was slightly traumatized by a failed baking experiment using silken tofu a while ago, but I think it’s time to get over it and try something like this – it looks great and I love spinach dip.

  8. Erin @ Big Girl Feats
    January 20, 2011 | 1:04 pm

    I am somewhat intimidated by silken tofu (I have no idea why) so this is an awesome use for it! I’ll have to figure out some sort of tofu substitute during the no soy/no fun diet phase.

  9. Patrick @ Appetite for Good
    January 20, 2011 | 2:08 pm

    wow this looks amazing. at a quick glance it kind of looks like a healthy version of spinach dip!

  10. Christin@purplebirdblog
    January 20, 2011 | 2:22 pm

    Deeelicious. I love creamed spinach, and now that I’m really making an effort to keep cow’s milk dairy out of my life, this looks like an excellent alternative! Bookmarked.

  11. rebecca lustig
    January 20, 2011 | 3:18 pm

    trying it. gracias!

  12. Heather @ Get Healthy with Heather
    January 20, 2011 | 3:51 pm

    That looks so tasty Evan! I love how silken tofu is so creamy. I have spinach but no tofu… Must get ASAP!

  13. Julie (A Case of the Runs)
    January 20, 2011 | 6:13 pm

    I just had something similar, but with curry. It was wrapped in some sort of flatbread.

  14. Beth @ Beth's Journey to Thin
    January 20, 2011 | 6:18 pm

    Ohhh that sounds awesome! I’ve actually never in my life worked with silken tofu – only firm or extra firm, and I eat it once or twice a week! This is making me want to try it!

  15. ceecee
    January 20, 2011 | 7:24 pm

    I love spinach and I am gonna looove this recipe! thx, ceecee

  16. Meghan@travelwinedine
    January 20, 2011 | 7:34 pm

    This looks so delicious, not to mention bursting with lots of important nutrition. It will be added to my cooking lineup!

  17. Bethany @Bridezilla Bakes
    January 20, 2011 | 8:25 pm

    I love how nutritious and flavorful this is!

  18. BroccoliHut
    January 20, 2011 | 9:39 pm

    Yee-haw! Two of my favorite foods in one bite!

  19. Baking 'n' Books
    January 20, 2011 | 10:36 pm

    I’ve never tried Silken Tofu. I’ve read that it works well for desserts and puddings though – so must be good 😉

  20. Hannah
    January 20, 2011 | 10:52 pm

    I’d call this one “destined for my belly”. Guess who’s picking up some spinach at the grocery store this afternoon!

  21. Kelsey Grasso
    January 20, 2011 | 11:28 pm

    My mouth is watering. I think I might be able to get my non-tofu-loving fiancé to take a bite outta this and ENJOY it! Great work!

  22. Kylie @ A Hungry Spoon
    January 20, 2011 | 11:35 pm

    YUM! Tofu is such a fantastic stand-in for cheese n’ cream in dishes, isn’t it? I’ve never made creamed spinach before…your recipe looks delightful though!

  23. Tori @
    January 21, 2011 | 12:00 am

    love your photography!!! looks great!!

  24. Alina @ Duty Free Foodie
    January 21, 2011 | 8:55 am

    I had the best spinach dish at an Indian restaurant the other day … these spinach photos are definitely making me think about it again!

  25. Michelle
    January 21, 2011 | 3:30 pm

    This looks fabulous! I’m not a big fan of traditional creamed spinach but I bet I would like this version!

  26. Grace
    January 21, 2011 | 4:48 pm

    Silken Tofu that is a new ingredient for me. I’ve not used it before but I love Spinach! Never would have thought to add nutmeg or cinnamon, sounds amazing.

  27. Wendy (Healthy Girls Kitchen)
    January 21, 2011 | 7:27 pm

    I’m impressed. Seriously. When are you opening up a vegan restaurant in a town near me????

  28. zenobia
    January 22, 2011 | 12:40 am

    I bet this is inspired by our (meaning Indian) Palak Paneer (spinach and cottage cheese) recipe 🙂

    This is soo much better! I’m adding this to my blog with a linkback right now!

  29. Marea Davis
    January 22, 2011 | 4:45 am

    Mmm! What beautiful photography! I don’t think sauteed spinach has ever looked so good!

    <3 Marea

  30. Tofu
    January 23, 2011 | 7:17 am

    Very nice recipe. I like step by step guide with nice images. Great tofu dish.

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