Remove the tofu from the package and drain off any excess water. Wrap in a towel and place a heavy object on top such as a tea kettle or cast iron pan. Let press for about 10 minutes while we prep the other ingredients.
Add the whole poblano pepper to a baking sheet and drizzle with olive oil. Broil on high for 10-12 minutes, flipping halfway. Alternatively, you can hold it over an open flame until it's hot and blistery. If broiling, do not put it on parchment or foil, it'll burn! Just keep it on the baking sheet.
In a large skillet, add the roughly chopped onion, minced garlic, and olive oil.
Saute for about 5 minutes or until the onion looks translucent.
Transfer to a food processor. Set the pan aside (no need to clean it) because we'll use it again in a second.
Once the poblano is done carefully peel off the skin, remove the seeds and the stem and discard. Add what's left to the food processor.
Add in all remaining ingredients aside from the tofu.
Process until mostly smooth. A few chunks are ok, but it depends on your preference.
Remove the tofu from the towel and cut into large chunks. I like to cut it in half to thin it out then cut each half into three pieces so you end up with 6 total, but it really doesn't matter how it's cut at this point.
Add to your pan with the olive oil. Lightly fry for about 3 minutes over medium heat, then flip and fry on the other side for 3 more minutes or until lightly golden brown on both sides.
Use a fork to roughly mash it up. I like it kind of like a scrambled egg consistency with a few larger pieces for texture.
Once the tofu is mashed, add in the sauce and stir to combine.
Let simmer for about 10 minutes to allow the flavors to absorb.
Serve in tacos, burritos or bowls with cilantro lime rice, corn, beans, salsa, guac etc!