Heat oil in a medium saucepan over medium heat. Add red pepper and garlic; cook for 1 minute. Stir in tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes. Add olives; cook for 1 minute. Remove from heat. Stir in parsley and black pepper; keep warm.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 3 minutes on each side or until browned.