Instructions: Spread the chopped cucumber over two or three layers of paper towel. Cover with another two layers, then place a cutting board or some other weight on top. Let stand for 30 minutes or so.

Combine the remaining ingredients in the container of a food processor or blender. Process until the spinach and tofu are well incorporated. Transfer to a serving bowl and stir in the cucumber. Cover and refrigerate until needed.

This recipe yields about 2 cups.

Description: "Delicious served with crispbreads and whole-grain crackers, this spread will be especially appreciated by those who eat no dairy products."
Yield: 2 cups

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