Wrap the 16 ounce block extra-firm tofu in paper towels. Place a heavy skillet on top of the wrapped tofu. Let the tofu press for at least 20 minutes. Alternatively, you can do this the night before preparing Sofritas and leave the tofu pressing in the refrigerator.
Once the tofu is pressed, crumble or tear each slice into small pieces, about ½ inch each.
While the tofu is pressing, char the 1 poblano pepper. On a gas stove or grill, turn the heat to high. Place the poblano pepper directly over the flame. Allow the skin to blacken and bubble up, flipping to char each side. Alternatively, you can char the pepper under your oven broiler, turning it every few minutes. Place the charred pepper in a plastic bag and seal. In about 5-10 minutes, take the pepper out of the bag and the skin will peel right off. Discard the skin and roughly chop the pepper.
Place the 1 chipotle pepper in adobo, 2 tablespoons adobo sauce, ½ cup salsa, 2 teaspoons pure maple syrup, 1 teaspoon minced garlic, ½ teaspoon salt, ½ teaspoon cumin, 1 teaspoon smoked paprika, and ¼ cup water into a food processor or blender and blend until smooth.
Heat a cast-iron skillet or heavy-bottomed skillet over medium-high heat. Add in ½ tablespoon neutral oil and let heat until shimmering. Add the tofu to the skillet and sauté until browned, stirring often.
Add in the sauce and bring to a low boil. Reduce heat to medium-low and simmer for 10 minutes, adding up to an additional ¼ cup of water if needed. Finish with the juice of 1 small lime and taste to adjust seasonings as needed.
Serve in burrito bowls, burritos, tacos, or as desired.
