Put the peppers, cut sides up, in a roasting tin, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25–30 minutes, until lightly browned.
To make the tapenade, put the olives, garlic, oregano, tomato paste and the remaining olive oil in a food processor or blender. Blend to a thick paste, scraping down the mixture from the sides of the bowl.
Pat the tofu dry on kitchen paper and cut into 1 cm (½ inch) dice. Toss in a bowl with the tapenade. Pile the mixture into the peppers with the cherry tomatoes, and return to the oven for a further 15 minutes, until the tomatoes have softened and the filling is hot.
Transfer to serving plates and scatter liberally with plenty of chopped fresh parsley.