Start with roasting the poblano pepper for about 5 minutes. Let cool a little, then remove seeds and scrape off the skin of the poblano. Set aside.
For sauce, in a blender/food processor jar, add chipotle pepper, adobo sauce, poblano pepper, garlic, cumin powder, oregano and tomato paste.
Add olive oil, salt, lemon juice, sugar, and 1/4 cup vegetable stock. Process to make a fine puree. Set aside.
To prepare Tofu, pat dry with paper towel to soak any moisture. Heat 1 tbsp oil in a non-stick pan, add half of tofu and shallow-fry until crisp from both sides. (about 3-5 minutes each side). Repeat with remaining tofu.
Drain prepared tofu on paper towel to soak excess of oil while you finish frying rest.
In a wide pan, add 1/2 cup of the sofritas sauce prepared in step 3. Saute, stirring frequently until oil starts to show on side (about 2-3 minutes).
Add fried and chopped tofu and cook for 1 minute, coating it in the sauce.
Add remaining vegetable stock. Mix well and bring mixture to rolling boil, then reduce heat and simmer for 6-8 minutes. Break pieces of tofu with spatula once in awhile while sauce is cooking. Don't let water/stock completely dry off, leave sauce little saucey like Chipotle's.
Sofritas are ready! Serve with rice, beans, guacamole, and your favorite style of salsa. Add large flour tortillas to make it a burrito instead of a bowl.