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Drain tofu; cut tofu in half and pat each half with paper towels until well dried. Crumble the tofu into a medium bowl. Set aside.
In a large nonstick skillet, heat olive oil over medium-high heat. Add chile pepper(s), onion, and garlic; cook and stir for 4 minutes. Add chili powder, cumin, oregano, and salt. Cook and stir for 30 seconds more.
Add crumbled tofu to chile pepper mixture. Reduce heat. Cook for 5 minutes, gently stirring occasionally. Just before serving, drizzle with lime juice and fold in tomatoes. If desired, garnish with fresh cilantro.