Turn the Oven to BROIL.
Wrap the tofu in layers of paper towels; set it on a large plate or in a colander set inside your sink. Place a heavy object over the tofu, like a skillet or a can, and let drain for 15 to 20 minutes. The drier the tofu, the better.
In the meantime, arrange the poblano pepper on a baking sheet; drizzle it with a teaspoon of olive oil and broil for about 10 minutes or until charred. Turn it over occasionally.
Remove it from the oven and let it stand to cool slightly. When cool enough to handle, peel it.
In a food blender or food processor, add the roasted poblano pepper, salsa, ¼-cup water, chipotle peppers, diced onion, garlic, adobo sauce, tomato paste, lemon juice, cumin, sugar, ancho chile powder, oregano, and salt. Blend until smooth. If the sauce is too thick to blend, add a little more water, about 1 tablespoon at a time. The sauce should be thick but pourable.
Heat the remaining oil in a large skillet set over medium-high heat.
Pat the tofu dry with paper towels.
Cut the tofu into small cubes or crumble it with your hands; add it to the hot oil. Cook for about 5 minutes, stirring occasionally.
Add the sofritas sauce to the skillet and ½ cup water; bring to a simmer and let simmer for 10 to 15 minutes for the flavors to meld and the sauce to thicken. Add more water if necessary. Taste for salt and adjust accordingly.
Remove from the heat and garnish with cilantro.
Serve in tacos, rice bowls, burrito bowls, burritos, etc.