Combine the western spice blend with the mushroom powder and the broth in a Tupperware square-away or similar container with tight-fitting lid. Add the tofu; cover; and gently rotate the container to lightly coat the tofu. Set aside for 10 to 15 minutes.
Rinse the spinach in a colander and set aside to drain; do not spin dry.
Heat a wok over a moderate setting; dry-pan toast the pinenuts. Transfer to a bowl and set aside.
Add half the olive oil to the wok and heat. Add the green onion, red onion, olives, leek and garlic and saute until soft and aromatic, about 2 minutes. Add the bowl to the pine nuts. Set aside.
Add the remaining oil to the wok. Carefully add the tofu with broth to the pan and gently saute. Add more western spice if you want to boost the aroma. Add the spinach to the pan on top of the tofu. Cover and steam until wilted (not more than 2 minutes). Uncover and add the onions, pinenuts and olives. Sprinkle with dill and ground pepper. Toss and plate; top with shredded cheese.
NOTES :
This recipe was adapted from "Sauteed Spinach and Tofu," by Delores Riccio in Superfoods for Women. We changed the idea some. Added a marinade for the tofu; replaced shallots with three onions; added garlic and melted a sprinkling of a three-cheese blend. It was the main course for dinner served with some jalapeno and caramelized onion focaccia. The tofu adopted the spicy mushroom flavors for its own.
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