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Pat dry the tofu lightly with paper towels.
Heat the oil in a large nonstick pan or cast iron skillet over medium heat.
Break the tofu apart into the pan with your fingers, then break it into small pea-sized crumbles with a spatula. Place in the hot skillet and season with the salt and pepper. Sear the tofu, letting it get some crispy bits, about 5 minutes.
Sprinkle in all the spices—smoked paprika, chili powder, garlic powder, cumin, coriander, and oregano—mixing to coat well. If it seems dry, add a little more olive oil. Saute 2-3 more minutes.
Add the water and tomato paste, stirring well to combine.
Taste, and add a tiny little sprinkling of soy sauce, for added depth of flavor. Adjust salt and heat adding ground chipotle powder if you like.
Serve warm in tacos or bowls, or add to burritos, salads, and nachos, etc.