A hot chile of some sort, minced, or 1/4 to 1/2 tsp cayenne
Some amount of ginger root, minced (like, a tablespoon or two when you're done mincing)
A clove or two of garlic, run through the press
a pound or so of spinach or other greens, e.g. kale or chard
a pound or so of broccoli.  Chop the stems fairly small.
a package of tofu, diced
a splash of vegetable oil, or a bit of butter
3 or so ounces of cream or milk

Put 3/4 cup water in a pot.  Dump in spices and vegetables.  Cover.  Bring to boil, flipping over everything periodically to get the spinach to wilt.  Push everything around so the broccoli is mostly in contact with the water, especially the stems.  (Obviously you uncovered for the stirring operations, but mostly keep it covered.)  Simmer on low, stirring occasionally, until everything is very soft, 20-30 minutes.

Let cool, sometimes I stick the pot in the sink with cold water to hasten this process, until the heat won't damage the food processor.  Puree; return to pot and reheat.

Meanwhile, saute the tofu in the splash of oil or butter.  If you are a garlic fan, put another pressed clover or two of garlic in with the tofu while cooking.

Add tofu to greens.  Add milk or cream just before serving.

Recipe originally due to Cally Perry