Mock Chicken Loaf Florentine

• 10 ounces spinach thawed
• 2 tablespoons vegetable oil or water
• 1 small onions chopped
• 1 each vegetable stock cubes
• 1 3/4 cups water boiling
• 2 cups TVP (Texturized Vegetable Protein)
• 1 pound tofu
• 3/4 cup whole wheat flour
• 1 tablespoon nutritional yeast flakes
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• 3 tablespoons vegetable oil
• 1/2 teaspoon onion powder
• 2 cups water boiling
• 2 tablespoons vegetable oil
• 3 tablespoons nutritional yeast flakes
• 1 each vegetable stock cubes
• 1/2 cup mushrooms cremini or white, diced
• 1/2 cup onions finely chopped
• 1 x onion salt to taste
• 1 x flour, all-purpose as needed

1. Steam the spinach and drain well.
2. Heat the oil or water in a medium frying pan over medium heat.
3. Cook the onion, stirring occasionally, until transparent, about 5 minutes.
4. Dissolve the imitation chicken-flavored powder or bouillon powder in the boiling water.
5. Add the TVP and let stand for about 10 minutes.
6. Preheat the oven to 350F (180C).
7. Pat the tofu dry, then mash.
8. In a large bowl, combine the TVP mixture, spinach and tofu.
9. Stir in the remaining ingredients and pour the mixture into a lightly greased 8 1/2x4 1/2 inch loaf pan.
10. Smooth the top and bake for 45 minutes, or until brown on top.
11. If the loaf begins to get too brown on top, cover with aluminum foil.
12. Make the gravy.
13. In a large suacpan, simmer all the ingredients except the flour for approximately 5 minutes.
14. Slowly add the flour (tablespoon by tablespoon), whisking after each addition, until desired thickness is reached.
15. Keep warm.
16. Let loaf stand for 10 mintues, then run a knife around the edges and turn out onto a platter.
17. Serve with gravy.

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Taken from recipeland.com/recipe/v/mock-chicken-loaf-florentine-44909 (may not work)