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Combine 1 cup ½-inch pineapple pieces; ½ cup finely chopped white onion; 2 tablespoons chopped fresh cilantro; 1 seeded and minced jalapeño chile; 2 tablespoons lime juice; and ¼ teaspoon table salt in bowl. Season with salt and pepper to taste; set aside for serving.
Heat ¼ cup extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 1 seeded and finely chopped red bell pepper and cook until tender, about 3 minutes.
Add 2 teaspoons ancho chile powder, 1 tablespoon paprika, 1¼ teaspoons table salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ¼ teaspoon ground cinnamon, and pinch ground allspice and cook, stirring constantly, until mixture is bubbling and fragrant, about 1 minute.
Stir in 2 tablespoons cider vinegar, 2 teaspoons sugar, and 2 minced garlic cloves.
Add 14 ounces extra-firm tofu, cut crosswise into 8 equal pieces, and mash with silicone spatula until it has broken into fine crumbles.
Continue to cook until juices are bubbling, about 3 minutes. Season with salt and pepper to taste. Serve with salsa.