Turkish-Style Vegan Tofu Scramble (Vegan Menemen)

3 tablespoons (45ml) extra-virgin olive oil, plus more for serving

½ teaspoon (about 2g) crushed Urfa chilies (see note)

¼ teaspoon (about 1g) dried oregano (optional)

1 small onion, finely diced (about ¾ cup; 4 ounces; 115g)

¾ cup finely diced shishito, padrón, or Chinese green long peppers (4 ounces; 115g)

Kosher salt and freshly ground black pepper

½ cup chopped peeled ripe fresh tomatoes or drained canned tomatoes (4 ounces; 115g)

1 (14- to 16-ounce; about 400g) block soft silken tofu

Chopped fresh parsley, to garnish

Bread, for serving

Directions at seriouseats.com

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