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In a food processor, combine bell pepper, tomato, onion, water, chipotle chilies and adobo sauce, garlic, red wine vinegar, ancho chile powder, cumin, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Pulse until the marinade is slightly chunky and thoroughly combined.
In a skillet over medium-high heat, heat oil until shimmering. Working in batches if necessary, carefully place the tofu in the pan, flip occasionally, and cook until the tofu is golden brown, about 10 minutes. Remove from pan and drain on a plate lined with paper towels.
Pulse just until the tofu resembles coarse crumbles about ¼ inch in size. Place in a bowl and add the marinade. Cover and marinate for at least 30 minutes or overnight.
To cook the tofu, heat a medium skillet over medium high heat. Add the marinated tofu and any remaining marinade. Add ¼ cup water and bring to a boil.
Reduce heat and simmer. Cook until tofu is heated through, about 10 minutes. Add additional water as needed until the sofritas reach your preferred consistency. Season to taste with salt and pepper.