In a large pan cook the onions and garlic in a little olive oil for 5 minutes until translucent. Then add the sliced oyster mushrooms and cook for another few minutes until the mushrooms have softened. Then add the spinach and cook down. 

Add the pressed tofu to a food processor, the add the remaining ingredients, including the cooked onion, garlic, mushrooms and spinach. Process until well incorporated. You may need to scrape down the sides of the food processor a few times. 

Cut the top out of a Cob Loaf with a bread knife and create a hole to put the dip in. Fill in the hole with the Spinach Dip and with the remaining bread cut into squares and use for dipping! (I toasted mine in the air fryer first to make them a little crispier). Enjoy!