Creamy Cheesey Spinach with Toasted Tofu

2 bags spinach
2 Tbsp canola oil
1 tub extra firm tofu, cubed
garlic powder

Bechamel Cheese cream sauce:
2 Tbsp butter
2 Tbsp canola oil
¼ cup flour
2 cups milk
½ lb. cheddar (or other favorite) cheese, grated
1 Tbsp Dijon mustard
¼ cup white wine

Preheat oven to 350F. If necessary, stem the spinach (I almost never find it necessary). Heat a large pot with about ¼ cup water to boil. Add spinach and a bit of salt. Steam, turning every few minutes, until spinach leaves wilt and are cook through. Strain in a colander. Press to remove as much water as possible. Chop coarsely.

Meanwhile, heat oil in a non-stick skillet. Sauté tofu over fairly high heat until tofu is well toasted on all sides. Sprinkle a generous amount of garlic powder to each side to taste. Do not stir too often, so that each side browns well. Set aside in a bowl.

Meanwhile, prepare a Bechamel sauce by melting the butter with the oil in a saucepan until the butter froths. Add the flour and whisk for about 3-5 minutes. Add the remaining ingredients and whisk until thickened and smooth.

In a large bowl, fold together the spinach, tofu and sauce. Tip into a medium casserole and bake for 30 minutes, until bubbly.