I've been saving this recipe from the now-defunct Vegetarian Times magazine for literally years. I finally got around to making it for the "big football game" this year, and it is fantastic! It's from a lovely vegan food blog called Dreamy Leaf. Check them out!
1 12-oz. package soft silken tofu (Be sure to get the silken tofu, not the crumbly Chinese tofu.)
1/4 c. nutritional yeast
1 T. lemon juice
1/2 t. crushed red pepper
1/2 t. freshly ground black pepper
1 T. olive oil
1/2 red onion, chopped
2 cloves garlic, minced
1 lb. frozen, chopped spinach, thawed and drained
1 14-oz. can artichoke hearts, drained and roughly chopped
In a blender, purée the tofu, nutritional yeast, lemon juice, crushed red pepper, ground black pepper, and a pinch of salt until creamy and fully blended.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until slightly softened (2 - 5 minutes). Add the spinach and artichokes, and cook another 5 or so minutes until everything is soft and warmed through. Add the tofu, and continue cooking 2 - 3 minutes until fully heated through. Transfer to a serving dish, and enjoy!
Makes about 2 - 2.5 cups.