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In a medium nonstick or cast iron skillet, heat olive oil over low heat until barely warm.
Add Urfa chilies, oregano (if using), onion, and peppers. Season with salt and a very generous amount of black pepper.
Cook, stirring frequently, until very soft, about 8 minutes.
Add tomatoes and continue to cook, stirring frequently, until deepened in color, about 5 minutes longer.
Remove half of mixture and reserve.
Add tofu and season with salt and pepper.
Cook, folding gently, until tofu is heated through and broken into large curds.
Gently fold in reserved vegetable mixture.
Sprinkle with chopped parsley and serve with bread.