Copycat Chipotle Sofritas Recipe

Press the tofu. Remove the tofu from the package and drain off any excess water. Wrap in a clean tea towel or paper towel and place a heavy object on top. Let press for about 10 minutes (not necessary if using super firm tofu - simply drain)
Broil the poblano pepper. Add the whole poblano pepper to a baking sheet and drizzle with 1 tablespoon of the olive oil. Broil on high for 10-12 minutes, flipping halfway. Do not place on parchment paper or it will burn, keep directly on the baking sheet. One charred, allow to sit at room temperature for 5-10 minutes, then peel the skin off.
Sauté the onion and garlic. In a large skillet, add the roughly chopped onion, minced garlic, and olive oil. Sauté for 5-7 minutes, then transfer mixture to a food processor or blender.
Make the sauce. Add in remaining ingredients aside from the tofu. Process until smooth. Set aside.
Pan-fry the tofu. In the same large skillet used to cook the garlic and onion, heat the remaining tablespoon of oil over medium heat. Rip the block of tofu into smaller chunks and pan-fry for 5 minutes, stirring occasionally. Using a potato masher, mash the crispy tofu into a uniform texture, similar to tofu scramble.
Simmer in the sauce. Add in the sauce and stir to combine. Simmer for about 10 minutes to allow the tofu to absorb the flavors.
Serve hot as desired. Enjoy!