- 2 (10-oz.) bags fresh spinach
- 1 tsp. vegetable oil
- 1 medium Onion, finely chopped (1 cup)
- 2 cups soy milk
- 2 Tbs. cornstarch
- 2 Tbs. all-purpose flour
- 1 1/4 tsp. salt or more to taste
- 2 to 3 oz. soy cheese,
- crumbled (optional)
- 1 medium tomato, cut into 1/2-inch dice ( 3/4 cup)
Fill sink with water. Add spinach, removing any large stems if desired; pat down to remove any grit. Transfer leaves to large pot in batches. Place pot over high heat, cover and cook until spinach is just wilted, about 5 minutes. Drain, rinse under cold water and drain again. Squeeze to remove excess moisture. Coarsely chop spinach and set aside.
In medium saucepan, heat oil over medium-low heat. Add Onion, cover and cook, stirring occasionally, until softened, about 5 minutes. In small bowl, whisk together soy milk, cornstarch, flour and salt. Increase heat to medium and gradually whisk soy milk mixture into Onion. Cook, stirring constantly, until mixture is steaming hot and thick, 3 to 5 minutes. Remove from heat. Stir in soy cheese if desired, tomato and spinach. Cover to keep warm.