Yeah, the scope of my interest in cooked greens is wide and subjective so I’m definitely not stuck on creamed dishes (much less literal cream). If anything it’s more fascinating to see cream textures created in other ways. Hydrocolloids are such a bizarre and confounding (but rewarding) aspect of cooking to delve into.
Also, thanks for that link! However, that liquid kind of leaking out in the Bon Appetit picture is exactly why I was looking more into this- I think that or “weeping” from otherwise fairly homogenous mixtures is kinda gross.
To @TheCookie’s reply, the results are fairly straightforward so far in that it seems to come down to moisture management (borrowing a phrase from Dave Arnold). If you remove a certain amount of liquid from the greens or the tofu and something to bind or emulsify the rest then you seem to have a fairly stable and pudding like result. Now I’m working on the richness aspect of it- alliums and glutamate ingredients seem to be shoe-ins for that dimension so far.
It’s also pretty dynamite in lasagna and if you use no-boil noodle you don’t have to worry as much about emulsification or weeping because the noodles absorb most of that.