A Tofu Dish

NOTE: I'm open to suggestions for what to call this one.

1 14oz. package of extra-firm tofu

1/2 cup of dry white wine

2 Tbsp. extra light olive oil

2 Tbsp. paprika

2 Tbsp. basil

1 Tbsp. garlic powder

1 Tbsp. extra light olive oil

1 cup finely chopped onion

2 cups thinly sliced red potatoes 

1 cup water

fresh baby spinach

fresh chopped tomato

Chop the tofu into pea-sized bits.  
Mix the tofu with the wine, 2 Tbsp. olive oil, paprika, basil and garlic powder.  
Let this mixture marinate for at least an hour.
Put 1 Tbsp. olive oil into a large skillet and heat at medium heat.
Add the onion and potatoes and cook until tender, stirring constantly.
Add the tofu.
Cook for about 3 minutes, stirring constantly.
Add the water; bring to a boil.
Reduce to low heat and simmer for approximately 20 minutes.
Note: you should stir occasionally, and you might have to add more water to prevent burning.
Arrange the fresh spinach in bowls.
Pour the tofu mixture on top of the spinach.
Add the cut tomatoes to the top.
Add some parmesan cheese on top of that (optional).