Cook pasta according to directions and drain.
Meanwhile, cube tofu and toss with 1 tsp smoked paprika
Heat a large skillet to medium high and add 2 tbsp of olive oil. Saute tofu on all four sides until crispy golden brown, about 5-7 minutes. Remove from heat and set aside.
Wash and chop spinach into thin strips.
Make dressing in a large mixing bowl, whisking to combine.
Add spinach and tomatoes to dressing and toss.
Add hot pasta to dressing and toss.
Add tofu and toss.
Finally, chiffonade basil and toss.
Season with more salt and some black pepper if necessary.
Serve slightly warm or chilled the next day.