Line a large plate with a double layer of paper towels. Using your hands or a fork, crumble the tofu into small pieces. Cover with another double layer of paper towels and gently press to remove excess moisture, then transfer to a medium bowl. Add 1 tablespoon oil, ½ teaspoon paprika, ½ teaspoon cumin and ¾ teaspoon each salt and pepper; toss, then set aside.

In a 12-inch nonstick skillet over medium, heat the remaining 3 tablespoons oil until shimmering. Add the bell pepper, onion and ¼ teaspoon salt, then cook, stirring occasionally, until the vegetables soften and start to brown, 13 to 16 minutes. Add the garlic and remaining ½ teaspoon each paprika and cumin; cook, stirring occasionally, until the garlic softens, about 2 minutes.

Add the tofu and cook over medium-high, stirring occasionally, until the tofu is warmed through, 2 to 3 minutes. Off heat, stir in the parsley, then taste and season with salt and pepper. Serve drizzled with additional oil.