Press the Tofu: Use a tofu press or wrap the tofu in a dish cloth or paper towels and place it on a plate or cutting board and weigh down with a heavy object for at least 20 minutes. Break tofu into 1-inch pieces.

Preheat Oven: Preheat the oven to broil (500 F) and set a rack in the oven in the middle.

Char Poblano & Onion: On foil-lined baking sheet, add the poblano pepper and onion chunks.  Rub a little oil over the surface or use an oil mister to lightly coat them in oil. Broil for 12-15 min, until blistered and softened. When cool enough to handle, cut the poblano in half and remove the stems and seeds. 

Cook Rice (Optional): If you'd like rice for serving, begin cooking that now. In a medium pot, add the rice and water. Bring to a boil over high heat. Once boiling, cover and reduce heat to low. Cook for 12-15 min, until the liquid is absorbed and the rice is tender. Remove the pot from the heat and set aside, still covered for 5 min. To the pot add lime zest, lime juice, salt and cilantro and stir to combine.

Cook Tofu: Meanwhile, heat 1 tbsp oil over medium-high heat in a large skillet.  When the oil is hot, add the tofu pieces. Cook for 5-7 min. After 4-5 minutes, start breaking the tofu up into smaller pieces and continue cooking until golden on all sides. 

Blend Sofritos Sauce: In a food processor or blender, add the grilled onion and poblano, chipotle pepper, adobo sauce, garlic, tamari, spices, salt, sugar and water. Process until smooth.

Add Sauce to Tofu: Transfer the sofritas sauce to the pan with the tofu. Reduce heat to medium-low. Add 2-3 tablespoons of water to make it saucier. Cook for 8-10 min, stirring occasionally, until slightly reduced. Stir in the lime juice, then season with salt to taste.

Serve: Divide the cooked rice between bowls, top with tofu sofritas and any other desired toppings.