Not only is dairy-free creamed spinach possible, but it’s also downright delicious and delightful when paired with good wine and good company. Just remember to add some zing with sautéed ginger, chilli, ginger, and scallions.
The recipe calls for a rather alarming amount of grownup spinach – which holds its shape well and has bigger, crunchier stems than the baby variety – because as we know, those leafy greens will dramatically shrink down. Add the tofu cream as soon as the spinach is wilted and bright green; (there are few things as disappointing as overcooked spinach).
Dairy-free Creamed Spinach
One pack of silken tofu, drained (make sure it’s not the ‘extra-firm’ kind)
0.25 cup grapeseed, vegetable, or other neutral oil
Eight scallions, thinly sliced
One 3″ piece ginger, peeled, finely grated
One chilli pepper (such as serrano or Fresno), thinly sliced
Five garlic cloves, thinly sliced
Four large bunches mature spinach, trimmed and torn into large pieces
Purée tofu in a blender until smooth and has the consistency of heavy cream. Transfer to a small bowl.
Heat oil in a large nonstick skillet over medium heat. Cook scallions, occasionally stirring until softened, about 3 minutes.
Add ginger, chilli, and garlic and cook, occasionally stirring, until garlic is soft and the mixture is fragrant.
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.
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