2 tsp red wine vinegar, any type of vinegar will do
2 tsp ground cumin
2 tsp dried oregano
½ tsp salt
¼ tsp ground black pepper
¼–½ cup water (65-125 ml)
Heat the oil in a large skillet and when it’s hot, add the tofu slices. Cook over medium-high heat until both sides are golden brown.
Roughly chop the tofu into small pieces with a knife, or pulse the tofu in a food processor (I prefer to use a food processor). Set aside.
Add all the sauce ingredients except the water to the food processor (garlic, onion, green bell pepper, tomato, chipotle pepper, adobo sauce, tomato paste, vinegar, cumin, oregano, salt, and pepper) and blend until well combined.
Pour the sauce into a large skillet and cook over medium-high heat for 2-3 minutes, stirring occasionally.
Add the tofu and stir to coat. Pour in ¼ to 1/2 cup of water (65 to 125 ml) to make it a little saucy. Add more or less water depending on the texture you’re looking for. Cook over medium-high heat for about 5 minutes.