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If you haven’t already shredded your tofu, do so now. Drain the tofu and pat dry. Then, using the largest side of a box grater, shred the tofu and set aside.
Heat oil in a large skillet over medium heat. Once hot, add the onion and cook for 3-5 minutes, until soft, translucent, and beginning to brown.
Add bell peppers and jalapeños and cook for another 2-3 minutes, until softened. Add the garlic and toss to combine.
Then add the chili powder, smoked paprika, and salt. Mix to evenly coat the veggies in the spices, then add the adobo sauce, optional chipotle pepper, and water and mix once more.
Add the tofu to the saucy veggies and toss to evenly coat. Spread the tofu into an even layer, turn the heat up slightly, and cook for 2-3 minutes until the bottom of the tofu begins to sizzle.
Stir the tofu and scrape up any browned bits. Taste and adjust as needed, adding more water if too dry, adobo sauce for more heat/smokiness, or more salt to taste.
If the tofu is too wet, continue to cook uncovered to evaporate any extra liquid.
Enjoy! We love serving this tofu in bowls with beans, rice, roasted sweet potatoes, and guacamole, or in tacos topped with guacamole and slaw. This tofu also makes a delicious topping for nachos!
Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month (or longer).