Sautéed Spinach With Silken Tofu

January 16th 087 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 Ingredients:
  • 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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