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Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and saute until soft, about 5-8 minutes.
Add in the garlic, chipotle peppers, oregano, cumin, tomatoes and cook for another 5 minutes, stirring often.
Add the mixture to a high-powered blender along with the broth and salt and puree until smooth.
Wipe out the skillet and heat the remaining tablespoon of oil in a skillet.
Crumble the tofu and cook until golden brown, stirring occasionally.
Add in the sauce and cook for 5-8 minutes until sauce has thickened and mixture is hot.
Warm the tortillas, then top with tofu tinga mixture, avocado and cilantro, if using. Eat!