In a bowl, mash together the butter, garlic, oregano, and paprika. Add a little salt and pepper to taste.

In a large frying pan or skillet, add half of the mixture and melt on medium heat. Add the tofu filets, with a dash of salt and pepper, and cook until golden brown on both sides, about 5-7 minutes a side. Remove from heat and set aside, covered.

Increase the heat to high and add the cherry tomatoes. Cook them, stirring occasionally, until they begin to char and burst. Add the rest of the margarine mixture to the pan and slightly crush the tomatoes to release the juice. Season with salt and pepper and cook them for another minute or two, allowing the mixture to melt and mix with the tomatoes.

Serve the tofu alone or with pasta, top with the tomato sauce and garnish with the parsley.