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    • February 2, 2018 in Recipes

    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