Reviewed: Mar. 12, 2012

This didn't come close to being "creamed". I mean, it wasn't creamy at all. 'Kind of turned out like - uh - um- I don't know what, but there was no creaminess to it. No sauce. Easily eaten with a fork. Also, I couldn't get mine to blend/puree. I kept stirring it "up," but it really didn't work. At first, I thought I'd made a mistake. Wrong amount of milk or type of tofu, but that wasn't it. Btw, firm tofu really isn't the type to use for sauces. Go for soft. Firm keeps it shape for stirfrys or casseroles, even soups. Tastewise: Didn't taste bad, but too much mess for one only okay side dish.

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Feb. 1, 2012

Very good. I really had to improvise. I used a pkg of chopped frozen spinach, blue cheese, along with the parmesan and took the suggestion of another rating and served it over spaghetti. Very good. That's what I like about this site; you can check out the other reviews and get ideas to add or delete ingredients.

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Reviewer:

risky2

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Lees Summit, Missouri, USA

Reviewed: Jan. 19, 2012

I made this last night and I have to say that I am impressed. I followed what another reviewer suggested and cooked up some fettucini with it (and chicken). I eat meat and dairy but I like the idea of cutting out some fat by substituting tofu. This was a winner for me. Two pounds of spinach is probably too much as a sauce. Next time I will make it with mushrooms.

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Jeana Salman

Cooking Level: Intermediate

Reviewed: Jan. 19, 2012

this turned out really well! to my surprise, it was quick and easy as well. I used frozen spinach without issue.

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Reviewer:

WISHING4199

Reviewed: Jan. 16, 2012

Love this. My 6 year old twins love this as well. We are garlic lovers so I used fresh garlic instead of the powder. Easy to make and delicious!

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Reviewer:

stelbell331

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Libertyville, Illinois, USA

Reviewed: Dec. 17, 2011

Suuuuuper good! Only thing was, I wanted this to be thicker, so I added some flour (about 2tbs) to make it just right :)

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Reviewer:

slycooley24

Reviewed: Dec. 4, 2011

This was a wonderful recipe. The only change I made was add a few different types of white cheeses and bake it in the oven until it was hot.

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Reviewer:

LovestoCook

Reviewed: Nov. 21, 2011

Nice flavor but was a little bland until adding the red pepper flakes as the submitter suggested. We ended up using pita chips whcih really made the spinach come alive with the texture change and the added saltiness.

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Reviewer:

GarOfCingar

Reviewed: Aug. 9, 2011

I was a little scared of this dish because I had never had tofu before. This dish was incredible. I will definitely make it again. I think this tasted better than Boston Market's creamed spinach! Thank you for a great recipe! I can also see this used on pizza or lasagna like some of the other comments had said. Yummy!

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