Serves 6-8

1 Each (10 Oz) Pkg Azumaya Silken Tofu
2 Tbsp Olive Oil
1 1/4 Tspn Salt
1/4 Tspn Black Pepper
1 Tspn Garlic Powder
1 Tbsp Soy Sauce
2 1/2 Tbsp Lemon Juice
1 Each (10 Oz) Pkg Frozen Chopped Spinach
1/2 Cup Onion, minced
1/4 Cup Fasolino Roasted Red Peppers, diced

In a food processor, puree the tofu with the olive oil, salt, pepper, soy sauce and lemon juice until smooth. Remove to a bowl. Add the spinach, onion and peppers to the bowl, and mix to combine.  Refrigerate for 1 hour to let the flavors meld. Serve with San Luis Hearth sourdough bread.