“Creamed Greens”

This is a super easy, elegant satisfying plant based dish that is better than creamed spinach you would get at an old school steak house. These greens will complement any grilled, steamed or roasted vegetable, meat or fish or you could even serve it with noodles or rice.

The base (sauce) of the sauce is tofu not heavy whipping cream and the result is so much better than original dairy base dish. I saw the recipe here. I have made this twice and changed just a few things but basically followed the recipe. You can use any greens you have. I used a bunch of kale, but chard, spinach or collards would be just as delicious. I used mushrooms but if you don’t like mushrooms-use onions or eggplant. Don’t have greens? Use the sauce with roasted peppers or winter squash. Don’t want an Asian profile? Sub nutritional yeast and any nut or oat milk for the Asian seasonings like I did in the second photo. Here is what I used the two times I have made this.

If you don’t care about being plant based you could use parmesan and regular milk. Here is what you need.

Creamed Greens.

  • 8 ounces tofu I used firm tofu
  • 4 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons finely minced ginger
  • 4 ounces mushrooms
  • 1 bunch of greens I used kale
  • ½ teaspoon kosher salt, plus more to taste

Put the tofu, soy sauce, mirin, and vinegar in a blender and blend on high until smooth, 1-2 minutes until it is really smooth. If you want it thinner add water or milk (plant or animal) That’s it. you just made a delicious ‘cream’ sauce yum.

Honestly, you can stop right here and put this on anything.

If you are making the greens heat the oil in a large skillet over medium heat. Add the garlic and ginger and cook, stirring, until fragrant, 2 to 3 minutes. Add the mushrooms and then salt and cook, stirring occasionally, until the mushrooms have released their liquid and most of it has evaporated. Add the greens and cook, stirring, until just wilted.


Stir in half the tofu mixture (save the rest for another batch or to use with other veggies) and cook until warmed through, 1 to 2 minutes. Season with more salt to taste and serve warm.

I’ll be playing with different seasonings for this dish. I hope you try making this. I think it’s a winner.

Fall is in the air. I’m ready for cooler weather. Have a great week.




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