Carefully break tofu into several chunks and lay them on a plate. Drizzle lightly with oil and sprinkle with 1 teaspoon each of the smoked paprika, cumin, and oregano and little salt and pepper; set aside.

Meanwhile, heat remaining 1 tablespoon of oil in a small Dutch oven over medium-high heat. Add peppers and onions; sauté until tender, about 5 minutes. Stir in remaining 2 teaspoons of smoked paprika, and teaspoon each of cumin, and oregano, followed by the tomato sauce; bring to a simmer. Reduce heat to medium low and continue to simmer to blend flavors, about 5 minutes. Carefully slip pieces of tofu into the sauce; continue to simmer to heat through, another 5 minutes or so. Serve immediately.