Combine drained tofu with spices, and blend together (I used my food processor, but a hand blender would work well too). Thin out mixure with 1-2 T of marinade from the artichokes, until the consistancy of sour cream.
Add artichokes, roughly chopped into bite-sized pieces.
Add spinach and mix well.
Refrigerate for several hours before serving cold with pumpernickel bread, crackers, or raw vegetables.