Set a large nonstick skillet over medium-high heat and let it heat while you prepare the tofu.

Wrap the tofu in a clean kitchen towel or paper towels and press gently for about 1 minute to remove surface water. If you have time, let it sit wrapped while the skillet heats.

Put the chili powder, cumin, smoked paprika, 3/4 teaspoon of the salt, and the black pepper into a medium bowl and stir to combine.

Add the tofu strips to the bowl. Drizzle 1 tablespoon of the oil over the tofu, sprinkle on half of the spice mixture, and turn the pieces gently so they are coated on both sides.

Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom.

Put the tofu into the skillet in a single layer. Cook for 3 to 4 minutes, leaving it mostly undisturbed, until the bottom has browned spots and releases fairly easily from the pan.

Turn the tofu pieces with tongs or a thin spatula. Cook the second side for about 3 minutes, until it also has browned edges. Transfer the tofu to a plate.

Put the sliced onion, red bell pepper, and green bell pepper into the same skillet. Sprinkle the vegetables with the remaining spice mixture and the remaining 1/4 teaspoon salt.

Stir the vegetables so they pick up the oil and browned bits in the skillet. Cook for 4 to 5 minutes, stirring every minute, until the onion softens and the peppers are hot and a little tender but still hold their shape.

Add the black beans and 2 tablespoons water to the skillet. Stir for 1 to 2 minutes, until the beans are heated through and the spices coat everything evenly.

Return the tofu and any juices on the plate to the skillet. Fold the tofu into the vegetables and beans gently so the pieces stay mostly intact.

Squeeze juice from one lime half over the skillet. Cook for 1 minute more, just until the lime is mixed through and the filling looks glossy.