Creamy Spinach Tofu Buffalo Dip

-1 block firm tofu

-1 1/2 cup frozen spinach

-1/2 cup frank's buffalo sauce

-4 oz hummus (any)

-1 tbsp yellow mustard

-1 tsp salt

-2 russet potatoes

-2 carrots

*Wash and chop russets and carrots, bring to a boil and cook for 10 minutes

*Once potatoes and carrots are cooked, add them and all ingredients to a high speed

blender and puree

***If you don't have a high speed blender that can puree hot items, wait until items cool!

*Pour dip into a 9x9 baking dish and heat in the oven at 375 degrees for 20-25 mintues