Loaf with Spinach & TVP

• 1 10 ounce pakcage of frozen spinach, thawed (or fresh equivalent slightly cooked)
• 2 Tbs oil
• 1 onion, chopped
• 1 bouillon cube (vegetarian) or 2 Tbs vegetarian stock powder
• 1 3/4 cups boiling water
• 2 cups TVP (granules or flakes)
• 1 pound tofu
• 1 cup gluten flour or 3/4 cups whole wheat flour
• 1 Tbsp nutritional yeast
• salt
• garlic powder
• poultry seasoning
• onion powder
• other spices of your choice (Italian seasoning, basil, etc)
• 3 Tbs oil

Heat the oil in a skillet over medium heat. Cook onion for 5 minutes. Reconsitute the bouillon cube or powder in boiling water. Add the TVP and let stand for 10 minutes.

Pat the tofu dry, then mash. Combind tofu, TVP, and spinach. Stir in remaining ingredients. Pour into a lightly greased pan and press down. Bake for 45 minutes at 350oF or until brown on top.

Serve with chickenless gravy