Tofu-Spinach “Tapenade”

Okay, so this isn’t really tapenade, but I needed to call it something other than a “dip” or “spread.” It’s really delicious, and I find it appeals to even those who claim they don’t like tofu. Use it like you use other dips and spreads—on crackers, or with vegetable crudités. A key ingredient is the cooked rice. I think it works best when you use a short-grain, sushi style rice. If you cook the rice in clear vegetable stock rather than just water, the tapenade will have even better flavor.