INGREDIENTS
1 Tbsp. coconut oil
1 Tbsp. olive oil
1 small onion, chopped
2 garlic cloves, minced
2 lbs. fresh spinach, chopped
1 12-oz. package firm tofu
½ cup soy milk
½ tsp. garlic powder
Kosher salt and freshly ground black pepper, to taste
PREPARATION
• In a large skillet, warm the coconut and olive oils over medium heat. Stir in the onion and garlic and cook until soft and translucent, but not brown, 3 to 5 minutes. Add the spinach and cook, stirring frequently, until wilted, about 5 minutes.
• Meanwhile, place the tofu, soy milk, garlic powder, salt and pepper in a blender, and puree until smooth.
• Stir the tofu mixture into the spinach and cook until warmed through. Adjust the seasoning to taste and place in an oven-safe baking dish. Keep warm until ready to serve, or cover and refrigerate up to 2 days ahead. (To reheat, bake the dish in a 325-degree oven until bubbling, about 20 minutes.)
This article appears in November 2017.