First, defrost the block of tofu, drain, and press as much of its water from the block. Cut the tofu into small, 1-inch cubes. Set a pan or skillet over medium heat and add 1 tablespoon of oil. Cook the cubes of tofu on all sides until golden. Set aside.
In the same pan, remove from heat and toast cumin seeds for about 30 seconds, until fragrant.
In a blender, blend together the chipotle peppers in adobo sauce, sofrito , red wine vinegar, tomato paste, toasted cumin seeds, water, and salt. Blend until smooth.
In a saucepan over medium-high heat add oil. Next, add the Chiptole sofritas sauce, cook and stir for a minute.
Add the tofu to the pot with the sauce and bring everything to a boil. Once at a boil, immediately lower heat to a low, gentle simmer, then cover.
After 30 minutes, crush and cut the tofu into smaller pieces with a spatula/fork/spoon. Cook for another 30 minutes and stir occasionally.