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First, add garlic, chipotle pepper in adobo, chipotle adobo sauce, vegetable broth, tomato paste, ground cumin, oregano, paprika, maple syrup, salt, and lime juice in the blender. Blend until smooth.
Place extra firm tofu in a large mixing bowl and use a potato masher to break the tofu into small pieces almost mince-like. For safety reasons, I do not recommend breaking the tofu in the pan while cooking.
Heat up olive oil in a large heavy-bottomed skillet on medium-high heat. Add tofu and diced onion (*optional) to the skillet, stirring constantly to prevent burning and keep scraping the bottom of the skillet if there is a sign of sticking.
Cook the tofu until golden crispy on the outside (it will take around 10 minutes).
Add Sofritas sauce to the skillet and mix them well.
Let it simmer on low heat for 5 minutes. Taste to see if more salt is needed, then serve with rice or tortillas along with avocado, sweet corn, chopped cilantro, and black beans. Enjoy.