• Drain and press the tofu for 20–30 minutes. Meanwhile, char the poblano over a gas flame, turning with tongs, or rub with a little olive oil and broil until softened and blistered, about 15–20 minutes, checking and turning frequently. Let cool, then remove the stem and seeds. Peel off the charred skin if desired.
  1 medium poblano pepper
• In a food processor or high powered blender add roasted poblano pepper, chipotle peppers, adobo sauce, onion, garlic, tomato paste, tamari, apple cider vinegar, water, sugar and salt.
  1 large or two small chipotle peppers, 2 Tablespoons extra adobo sauce, ½ small yellow onion, 3 cloves garlic, 2 Tablespoons tomato paste, 1 Tablespoon low-sodium tamari or soy sauce, ½ Tablespoon apple cider vinegar, ¼ cup water, ½ teaspoon organic sugar or coconut sugar, ½ teaspoon sea salt
• Blend until smooth.
• Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden on all sides, letting them sit briefly between turns to brown. Use a spatula to crumble the tofu into small pieces, leaving some larger pieces for texture.
  1 Tablespoon olive oil, 1 14-16 oz package extra-firm tofu
• Pour sauce into the skillet with the tofu and simmer for about 10 minutes, adding an additional  1/4 cup of water if needed for desired consistency.
• Taste and adjust seasonings if needed.

To Make Bowls:

• To make bowls, add a base of romaine lettuce to each bowl and top with a portion of the tofu sofritas, ½ cup cilantro rice, black beans, corn salsa, red onion, cilantro and avocado (or guac).
  8 cups romaine lettuce, 2 cups cilantro rice, 1 cup cooked black beans, ½ cup corn salsa, ⅓ cup chopped red onion, ⅓ cup fresh cilantro, avocado