¼ cup roughly chopped garlic cloves (about 20 small to medium garlic cloves)
¼ cup finely chopped red onion (about ¼ medium onion)

¼ cup roughly chopped kalamata olives (about 8 olives)

4 firmly packed cups flat-leaf parsley leaves (from about 2 medium bunches)

¼ cup lightly packed oregano leaves

1 tablespoon plus 1 teaspoon paprika

1 tablespoon sugar

1 teaspoon cayenne pepper (optional)

1 teaspoon crushed red-pepper flakes

1 cup extra-virgin olive oil, plus more for brushing

1 tablespoon lime juice

1 tablespoon red wine vinegar

Sea salt

One 14- to 16-ounce package firm silken tofu