Creamy tofu spinach sauce/dip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Frozen spinach |
| 12 | ounces | Lite silken tofu; extra firm |
| 1 | teaspoon | Spike seasoning; or your favorite mixture |
| ⅔ | cup | Nutritional yeast |
| 1 | teaspoon | Garlic powder |
| 2 | teaspoons | Broth powder |
| ½ | teaspoon | Basil or Italian herb blend |
| 8 | ounces | Gemelli or other medium-sized pasta; cooked |
Directions
Barely defrost spinach (so that it retains that lovely green color) but do *not* drain. Mash tofu with a fork, add the rest of the ingredients except spinach and blend with a hand blender until completely smooth. Add the spinach and mix well. Heat and spoon over hot pasta or chill for a yummy dip. Serves 4 huge portions (my kids are big eaters) at 317 calories and 2.4g fat; 6 servings at 211 calories and 1.7g fat.
Additional info: 6⅘% fat, 66⅘% carbs., 26⅖% protein Posted to fatfree digest by RubyTues59<RubyTues59@...> on Apr 16, 1998