Set an oven rack directly underneath the broiler and turn the broiler on.

Line a large baking sheet with aluminum foil for easy cleanup. Add the tomatoes, poblano pepper, onion, and garlic to the baking sheet. Drizzle 2 tablespoons of olive oil over the vegetables and toss gently to coat.

Roast the vegetables under the broiler for 5-7 minutes until the skins are charred and blackened. Take the garlic cloves out and transfer them to a small plate. Flip the remaining vegetables over and roast for another 5-7 minutes until the skins are charred and blackened.

Remove the baking sheet from the oven and loosely cover it with aluminum foil or plastic wrap to keep in some of the heat and help it steam. Let it sit for 5 minutes.

Peel and rub off the charred skin on the poblano pepper, then discard the stem, slice it open, and remove the seeds.

Add the roasted tomatoes, poblano, onion, garlic, chipotle peppers, adobo sauce, chili powder, salt, and cumin to a food processor. Pulse until the sauce reaches the consistency of a chunky salsa.

Cut the block of tofu into 4 large squares. Gently but firmly press down on the tofu squares with paper towels to release as much excess moisture as possible.

Crumble the tofu into small bite-sized chunks with your hands.

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the tofu in one single layer and cook for about 2-3 minutes undisturbed. Flip the tofu and continue to cook for about 5-7 minutes, stirring occasionally.

Add the sauce to the skillet and toss to combine. Cook for an additional 5 minutes to meld all the flavors together.

Remove from the heat and garnish with chopped cilantro and fresh lime juice. Serve in burrito bowls or burritos.