In blender or food processor, combine tofu, lemon juice, Dijon, green onion, tarragon, celery salt, sea salt, paprika, and sweetener. You will notice that this recipe calls for 1/4 cup green onion used here, as well as another 1/4 cup scallions at the end.
Blend until smooth and creamy. Set to the side.
To drain the liquid from spinach, I place it on paper towels, wrap it up, and squeeze over a sink (or bowl if you want to reserve the liquid for veggie broth to use in other dishes).
In large bowl add thawed /drained spinach, shredded carrots, scallions, and minced garlic.
Add creamy mixture to large bowl with veggies. Stir together thoroughly. This takes a good bit of stirring to incorporate with spinach.
Serve chilled with pita bread triangles, carrot and celery sticks, sliced cucumbers.