ELABORATION:
Leave the tofu marinated in bell pepper, garlic and oregano for at least a couple of hours.
Peel and slice the calabizo and fry it in a frying pan with a little olive oil.
Brown the marinated tofu in a frying pan with a good splash of oil.
In the glass of the blender put the calabizo, the crumbled tofu and the left over oil from the frying pan and blend.
Add a couple of soup spoons of water to grind more easily.