Vegan Cream Spinach

A dairy-free take on the classic cream spinach. This side dish has some new, complex flavors and adds some extra protein to your meal by incorporating tofu instead of heavy cream.

Vegan Cream Spinach

Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes

A dairy-free take on the classic cream spinach. This side dish has some new, complex flavors and adds some extra protein to your meal by incorporating tofu instead of heavy cream.

Ingredients

  • 14-oz. package silken tofu, drained 

  • ¼ cup neutral oil 

  • 8 scallions, thinly sliced 

  • Ginger to preference, peeled and finely grated

  • ¼ teaspoon cayenne pepper 

  • 5 garlic cloves, thinly sliced 

  • 4 bunches of spinach, stems trimmed off 

  • Kosher salt 

Directions

  • 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, cayenne pepper 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.