Defrost spinach and squeeze out as much liquid as you can. Drain tofu of any excess liquid. Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy. Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute. On low speed, mix in onion, spinach, and olives. Taste and adjust seasonings to your preference. Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavors to meld, preferably overnight. Serve with crackers, bread, chips, or vegetables for dipping.
Ready in 30 minutes