1. Finely chop onions, carrot, bell pepper and garlic; Transfer everything to a frying pan over medium heat with the oil, and mix.
2. Cut the tofu into small pieces, add it to the preparation and mix again.
3. Add the spices and wine, and mix again. Add salt and pepper to taste.
4. Put low heat and cook for 10 minutes, stirring periodically.
5. Turn off the heat and let the preparation sit for at least 15 minutes.
6. Put some of the filling on each of the empanada tops and close them.
7. Bake at 180ºC/350ºF for approximately 10 minutes.
8. Check for doneness, making sure they are golden brown.