Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.

Once pressed, crumble the tofu into small pieces using your hands or a fork.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add the crumbled tofu to the skillet and cook for about 5 minutes, stirring occasionally, until it begins to brown.

Mix in the minced chipotle pepper, adobo sauce, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine.

Pour in the vegetable broth and soy sauce, and cook for another 5-7 minutes, allowing the flavors to meld and the mixture to thicken.

Remove from heat and stir in the lime juice. Adjust seasoning if necessary.

Serve hot, garnished with fresh cilantro.