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Listed in: Sidedishes
1 pound (455 g) spinach, stemmed and chopped into bite-size pieces
1/2 cup (115 g) soft silken tofu
2 tablespoons (30 g) tahini
1 tablespoon (15 ml) low-sodium tamari (or low-sodium soy sauce)
2 teaspoons (10 ml) fresh-squeezed lemon juice
1/8 teaspoon cayenne pepper, optional
2 teaspoons (10 ml) olive oil
2 cloves garlic, minced
Blanch the spinach in a large pot of boiling water until wilted, 1 to 2 minutes. Drain and run under very cold water to stop the cooking process. Drain well and set aside.
In a small bowl whisk the tofu until smooth and creamy. Add the tahini, tamari, lemon juice, and cayenne and whisk again until well combined and creamy.
Heat the oil in a large skillet or sauté pan over medium heat. Add the garlic and cook for about 1 minute. Add the drained greens and toss to combine. Add the sauce and heat for about 2 minutes, or until well coated and very hot.
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