WOW!!!!! you would never know you were eating tofu.....I used silken tofu and rice milk. I baked it for 15 min. @ 325 just to bake off some moisture and it was great.I was worried that the spinach would be bitter so I added a pinch of stevia and that was the ticket ! It was perfect. I work in a Wellness clinic and I can't wait to take it to my vegetarian friends...Thank you so much.!!!!! UPDATE....NEWS FLASH,,,, Just wanted you to know...Now I use this as a pizza base instead of a red sauce..Oh my! topped with fresh vege's it's the best vegetarian pizza( add meat if ya want)I'll keep ya up to date if I have any more brain storms....

added cream and soysauce for more flavor...think I should have served it over pasta and not as a vegetable with rice and sausage as I didn't get the taste quiet right...

I thought this was really bland and just not delicious. I added olive oil, walnuts and a pinch of nutmeg to try to give it more flavor, but even that didn't save it.

This was really good...at first I wasn't sure if tofu would mix well with spinach, but was pleasantly surprised.

Great recipe! It's a filling, delish dinner when tossed with pasta, and would probably be a great filling for a lasagna. Next time I'll probably add tomatoes or mushrooms too

mmm mmm mmm tasty! I will make this again for sure!

This was a wonderful healthy recipe. I did use 3 packages of frozen spinach and a large onion instead of a small one. I used firm tofu. Hope it's as good leftover! This would definitely be good in a lasagna or some spinach enchiladas. After I eat part of the leftovers for lunch I will try it in one of those.

I halved the recipe....followd the recipe and WOW!!! Nothing extra is needed....very creamy and soooo good for you, will make this often . thanks!

I am amazed. What an ingenious recipe! It is healthy and absolutely delicious! I followed the recipe fairly closely, and the dish turned out very well. thanks, this is definitely a recipe to hold on to.

I made this recipe as instructed, only I doubled the recipe. It is very, very good but there was way too much sauce compared to the spinach. Next time I'll try using 3/4 to 1/2 of the tofu mixture and see how it turns out.

This is definately a great "fooled 'em"! recipe :) my husband HATES tofu, but what he doesn't know.....he loved this dish. Thanks for sharing, I really appreciate this one!

This was really good. It has almost the same texture as a ricotta/spinach mixture in the inside of a lasagna or other stuffed pasta. I plan on using it inside a lasagna someday. Thanks for the recipe!!!

I really enjoyed this recipe and didn't find the spinach to be at all bitter (even the next day)! I added just a little nutmeg as suggested by a previous reviewer. Next time I think I will try silken tofu instead of firm--I would have liked it to be just slightly creamier. All in all, a great recipe that even my non-tofu eating family seemed to enjoy!

Honestly, I do not get how this recipe could get some such poor reviews. They probably do not know how to cook and improvise! It is sooo delicious! Such a great idea to use tofu, instead of cream. I used fresh mushrooms, half fresh and half frozen spinach, added a splash of red wine... MMM Served as a main vegetarian dish with a side of some rustic multi-grain bread to dip and dunk... Thums way up!

This recipe was easy and pretty tasty, I liked that it cut out a lot of the fat. What's nice too is using it for leftovers, I put it on a pizza crust with sliced tomato, basil leaves, and some mozzarella for like 20 minutes at 400 in the oven, and had a nice relatively healthy spinach pizza.

Great spinach recipe. Not heavy like most creamed spinach recipes. I added a little grated cheese on the top, and made it a little spicy with chile powder. Loved it. The leftovers will go in my egg white omelet tomorrow morning!!

ooooh, is this YUMMY!! Seems pretty healthy, too! My 10 month old ate, my husband ate it, and my toddler WILL eat it when he's not being difficult! LOL!!