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  • 4-6 Servings
  • 5 mins Prep Time
  • 20 mins Total Time


1 16-ounce container Nasoya Organic Silken Tofu

2-3 tablespoons nutritional yeast (adjust based on how “cheesy” you’d like the creamed spinach to taste—for me, more nutritional yeast is always better!)

½ teaspoon fine sea salt

¼ teaspoon garlic powder

½ teaspoon onion powder

Juice of 1 lemon

2 10-ounce (or 1 16-ounce) packages frozen, chopped spinach

2 teaspoons olive oil*

2 shallots, very thinly sliced

Freshly ground black pepper


  1. Heat the frozen spinach according to package instructions.
  2. Press it firmly through a colander to remove as much moisture as you can. Set the spinach aside.
  3. Place the tofu, nutritional yeast, salt, garlic and onion powder, and lemon juice in a blender and blend till smooth.
  4. Heat the oil over medium in a large skillet. Add the shallots and sauté for 5 minutes, stirring often, or until they're gently browning. Add the spinach and the blended tofu mixture.
  5. Heat, stirring as you go, until the ingredients are mixed and warm through. Taste and add extra salt and/or freshly ground pepper to taste. Serve hot.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!