• Wrap the tofu block in absorbent paper and place it on a chopping board. Add on top a heavy book or anything flat and heavy to put pressure on the tofu block, so it releases its extra moisture.
• Press the tofu for 20 minutes.
• Remove the weight on top of the tofu. Pat dry the tofu one more time in a clean towel, then scramble it into small pieces.
• Place the tofu scramble in a shallow bowl and sprinkle one tablespoon of cornstarch and salt. Stir to evenly coat, and the cubes look sticky.
• Warm 2 tablespoons of olive oil in a large non-stick frying pan over medium-high heat.
• Add the tofu scramble in a single layer and sizzle for a few minutes on one side then stir and keep cooking until all the tofu scrumble is golden-brown and crispy. Season with salt.

Sauce

• Slice the dried Ancho chili peppers, remove their stems and the seeds inside. Discard seeds and stem. Then, in a cast iron or non-stick pan, cook the chili pepper for 1 or 2 minutes on each side with no oil until fragrant, then transfer to the blender jug.
• In the blender, add the remaining sauce ingredients: chipotle pepper in the Adobo, chipotle sauce, crushed garlic, tomato paste, cumin, paprika, lime juice, maple syrup, water, and vegetable broth. Blend until smooth and thick. Set aside in a bowl.
• When the tofu is cooked, add the Sofritas sauce.
• Simmer for 15 minutes, don't put a lid on the pan, keep cooking until the sauce is slightly thick. If too thick, thin out with a splash of water or vegetable broth.
• Serve with salt, pepper, and a drizzle of lime juice.
• Use to fill taco shells or on top of a buddha bowl.