The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 29, 2009
I love TOFU :) I did it with mushrooms and a lot of garlic and bulgarian feta cheese on the top :) This is one of my favorite recipes for tofu :) enjoy it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 31, 2009
I will definitely make this recipe again. It was so creamy that my brother asked me how much butter or cream was in it. I used the advice of others and put it on top of pizza, but it is also delicious with pita chips.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 1, 2009
Excellent way to lower the fat in creamed spinach. We love creamed spinach but do not make it too much because of the fat. Now we can can. And this is waaaaay eaier to make than the high fat version.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 19, 2009
I can't believe how good this is and I usually don't like spinach. I only used 1 pound of spinach instead of , because that's all I had. I used silken tofu and just stirred everything together - no need for the blender. Thanks so much for the recipe. Kate
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: May 15, 2009
This has a lot of potential. I only gave it 4 stars because I had to add a lot more garlic powder and garlic salt for it to have some flavor. As the recipe is, it's bland. I was also having one of those days and forgot to chop my spinach and didn't have enough on hand. So, it came out too saucy and not enough spinach. My husband liked it as is and started eating it with chips, which started me thinking..I ended up adding chopped canned artichokes and putting in a casserole dish. Topped with bread crumbs and more parmesan cheese and baked. It came out really tasty! Sort of like spinach/artichoke dip. I will try it again as creamed spinach and this time chop my spinach and have enough!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 3, 2009
A quick, nutritious, and delicious recipe! I used this as a companion recipe for Eggless Tofu Spinach Quiche (look it up on allrecipes). I had a 19 oz package of tofu, so I used 8 oz for the quiche one night and then the next day use the rest of the tofu for the creamed spinach. I added a couple mushrooms, and used 20 oz of frozen spinach, but otherwise pretty much followed the recipe. We ate it on top of baked potatoes done in the microwave for a quick meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 30, 2009
I just made this for dinner and cannot believe how flavorful it was. I made it vegan by using soy milk, using double the olive oil instead of butter and substituting nutritional yeast instead of the cheese. It wasn't incredibly appetizing to look at (especially the mix in the blender) but don't let the appearance fool you. I am lactose intolerant and this is a perfect alternative to the traditional creamed spinach.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 22, 2009
Very very good can't even taste the tofu at all. Very creamy and yummmmy. Added a bit more garlic and mushrooms. Can't wait to try it on pasta!!!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 7, 2009
The importance of following this recipe to the tee is really important - I made the error of not creaming the spinach enough and lumps of tofu is a NO NO! also - make sure that you use enough garlic/spices because that's what makes this dish. I'd have to make it again before rating it better.
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Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 6, 2009
Some reviewers commented on the bitterness of this dish. The way to reduce bitterness is to include the stem of the spinach in your dish (many people cut it out). The variety is also important, for mixes, I like the Bloomsdale Long-Standing variety of spinach. As you saute, add a tsp. of sugar and a scant tablespoon of lemon juice. Make sure you are cooking it long enough- the recipe says until just wilted, but you want to cook it much longer - 15 to 20 minutes, and keep adding liquid as it dries out.
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Cooking Level: Expert

Home Town: College Park, Maryland, USA
Living In: Amherst, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 27, 2009
Absolutely delicious. While I didn't follow the recipe to a T (used about 1.5 times as much collard greens, threw in some mushrooms, added more garlic, halved the cheese, and doubled the silken tofu I was using), the idea was fantastic, and made my dish delicious and different from my typical stir fry. I think it would make a tasty pasta sauce as well.
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Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 12, 2009
This is really good! I actually cut the recipe in half but still used a package of tofu. I loved it! It's healthy and tasty!
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Cooking Level: Beginning

Home Town: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 29, 2009
Easy and healthy alternative to the "real" thing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 22, 2009
Really Good! Ate it for days with tortilla chips, yum!
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Cooking Level: Beginning

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 15, 2009
This was good. I could still detect the chalkiness of tofu, but what are you going to expect? It's low fat! It was a wonderful use of silken tofu. I used some hot sauce and chili pepper flakes to give it some depth and tossed it with some pasta. Great!
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Cooking Level: Intermediate

Living In: Saint Joseph, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 29, 2008
This was very good. I used frozen spinach and pressed the extra liquid out. I also used green onions and added nutmeg, cayenne, and adobo seasoning. This is going into regular rotation at my house.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 19, 2008
I absolutely loved this dish! I had some tofu on hand and was looking for ways to incorporate it into dinner when I stumbled upon this recipe. I didn't have onions, so I left that out. I also threw in some broccoli. Other than that, I followed the recipe and was pleasantly surprised! It turned out great and I will definitely be making this again.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 30, 2008
My husband and I were on a low calorie diet and this was on of the recipes he picked out. I've never been a fan of Tofu but this was really good! Not sure if I would make a lot but every once in a while it's not bad!
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Cooking Level: Intermediate

Living In: Martinsville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 23, 2008
This is really my first attempt at trying to cook with and eat tofu. I am trying to do this to be healthier, so I appreciate that this recipe is healthy. The tofu was well hidden. I agree with some other reviewers that adjusting the seasonings to your taste is key. I love garlic and onion, so I think next time I will use more of it. Two cloves of garlic and one small onion wasn't enough for me. I added one can of small artichoke hearts at the end, and added a little of the juice for some added flavor. As far as I'm concerned, this makes a really convincing substitute for spinach artichoke dip. I loved it. Thanks Libby!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 25, 2008
We used this as a topping for whole wheat pasta. Creamy and delicious!
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