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, set poblano pepper on a baking sheet; drizzle it with 1 teaspoon olive oil and broil for about 10 minutes, or until charred. Turn over occasionally.
Remove from oven and let stand to cool slightly. When cool enough to handle, peel it.
Next, make the sauce: In a food blender or food processor, add 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 sauce is too thick to blend, add a little more water, about 1 tablespoon at a time. Sauce should be thick, but pourable.
Heat remaining oil in a large skillet set over medium-high heat.
Pat the tofu dry with paper towels.
Cut tofu into small cubes OR crumble the tofu with your hands; add the tofu 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 flavors to meld and sauce to thicken. Add more water, if necessary.
Taste for salt and adjust accordingly.
Garnish with cilantro.
Serve in tacos, rice bowls, burrito bowls, burritos, etc.