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Place the tofu between two clean, dry kitchen towels, and place a heavy weight over it for 15 minutes to remove the excess water. You can also use a tofu press for this if you have one.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, crumble the tofu into the skillet. Sauté the crumbled tofu for 8-9 minutes, stirring occasionally, until the tofu starts to get a little brown and crispy all over.
Add the minced red onion and garlic to the skillet. Stir well and cook for another 3-4 minutes, or until the onion softens and becomes fragrant.
In a small bowl, using the tines of a fork, mix the water, tomato paste, tamari, liquid smoke, lime juice, chili powder, paprika, chipotle, oregano, pepper, cumin, coriander and cloves until well combined.
Pour the seasoning mixture over the tofu in the skillet. Stir everything together, making sure the tofu is evenly seasoned.
Continue to cook the mixture over medium heat for about 6 minutes. You want to stir occasionally to prevent sticking and ensure the flavors are well blended. The mixture should become fragrant and deepen in color.
Once the vegan chorizo is cooked and the spices have been absorbed into the tofu, take the skillet off the heat. Let it cool slightly before using it in your favorite dishes.