Start with the sauce and filling

1. Sauce: Sauté the grated ginger in a little oil. Add the cranberries, sugar, and water. Simmer gently for 30-45 minutes until you have a thick sauce.
2. Filling: Sauté the chopped onion and garlic until soft. Add the spinach in batches, allowing it to wilt completely. Continue to cook until most of the moisture has evaporated, then set aside to cool.

Assemble the loaf

1. Preheat the oven to 200°C (180°C Fan). Grease a 20cm loaf tin and line it with baking paper.
2. In a bowl, combine the tofu, soy sauce, garlic, tomato purée, oil, and flour. Season with salt and pepper and mix until it forms a firm, consistent mixture.
3. Press two-thirds of the tofu mixture into the bottom and up the sides of the prepared loaf tin.
4. In a separate bowl, mix the cooled spinach with the vegan feta, panko, Parmesan, and parsley. Spoon this filling into the tofu-lined tin.
5. Cover the filling with the remaining tofu mixture, pressing the edges down firmly to seal the loaf.

Bake and serve

1. Bake the loaf for 30 minutes. Remove it from the oven, carefully turn it out onto a baking tray, and remove the tin.
2. Mix the balsamic vinegar and maple syrup together to create a glaze. Brush this all over the loaf.
3. Return the loaf to the oven and bake for another 25-30 minutes, until the outside is firm and nicely caramelised.
4. Serve in thick slices with the homemade cranberry sauce.