The tofu in oil is a way to flavor the so-called soy cheese, who knows nothing of his own. The advantage is that you can play around by varying recipes to create tofumini (or tofu, usually diced or sliced, flavored with a sauce or seasoning) of various flavors: from dried tomatoes, to garlic, to basil, to pepper, you really have so many possibilities to vary. You can then use yours tofumini in oil for example to make magnificent vegan or vegetarian salads, perfect for the summer, you can sauté it in the pan and then use it to dress pasta, or even serve it like that, for an aperitif;) I got the idea here and it was too much nice not to present it at home and, to my surprise, was also appreciated by my parents: P
PS: you can keep the tofu in oil in the fridge, well covered with oil, for a few weeks, it will become more and more flavorful as time passes.
Dab the tofu with kitchen paper, peal the olives and desalinate the capers.
Put in a sterilized glass jar: tofu, olives, capers, oregano and chopped chilli.
Cover completely with oil, close well, then cook in the fridge for at least 24 hours before serving the tofu in oil.