Heat a large nonstick or cast iron skillet over medium heat for about a minute (make sure the skillet isn’t made out of teflon. Teflon is dangerous shit)
Add the onion, garlic and green onion and cook for 2 minutes. If the mixture starts to stick, add 1 tablespoon of water.
Add the tofu, paprika, and soy sauce, and cook for 15 minutes over medium - low heat. Flip with a spatula regularly so that the tofu doesn’t burn. When you use the spatula, give it enough pressure to get off any bits that have stuck to the pan. If you’re using a nonstick pan, use a plastic spatula. It’s okay if some of the tofu becomes crumbly.
Add the parsley a couple of minutes before the end of cooking.
If you want to cook the tofu longer, you can. The longer you cook it the firmer it will become.