Spinachini Toss



4 cloves garlic, crushed


2 cups frozen spinach, thawed and drained


1 tsp salt


1 tsp basil


1/3 cup fresh parsley, chopped


12.5 oz pkg firm silken tofu


2 cups milk


2 Tbsp flour








Saute garlic and spinach for 2 mins


Add salt and herbs


Blend together tofu, milk, and flour.


Add tofu blend to spinach mix, stir lightly and cook 2 more minutes.


Toss into cooked pasta.


Serves 4.




From: Guilt-Free Gourmet by Vicki B. Griffin & Gina Griffin

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