Preheat oven to 350°F with a rack in the center.

Drain the tofu and firmly pat dry between multiple layers of paper towels.

Crumble tofu with your fingers and dry well again.

In a large mixing bowl, whisk together the oil, vinegar, chili powder, cumin, smoked paprika, salt, and pepper.

Add crumbled tofu and mix gently but thoroughly until the tofu has evenly absorbed the marinade.

Line a rimmed half-sheet pan with parchment. Pour tofu onto pan and arrange in a single layer.

Bake, stirring once or twice, until browned and chewy, about 30 minutes.

While the tofu bakes, place the tomatoes, poblano, shallot, garlic, tomato paste, chipotle pepper and adobo sauce, oregano, and salt into a food processor and process until relatively smooth.

Heat the safflower oil in a medium frying pan over medium heat.

Pour in the sauce and cook, stirring almost constantly, until reduced by about half.

Remove tofu from oven, spoon into sauce, and stir to coat.