Defrost and then strain the spinach. Mix together with the tofu and the onion soup mix. Add seasoning to taste.
Cut a circle in the top of the vegan bread, so that it has a lid. Tear out chunks of the soft bread inside, leaving the crusty she'll (makeshift bowl), and place the chunks into a seperate bowl.
Place the mixture into the vegan bread bowl and serve with the soft bread chunks as dippers. (When there's no more soft vegan bread left, tear apart the bowl which tastes even better!)
This recipe is good as an appetizer and keeps well in the fridge for a few days.