Cut the tofu into horizontal planks. Use a tofu press or a kitchen towel to press out as much liquid as possible. The easiest way to do this is to wrap the tofu in a towel and place something heavy on top. Let it sit on the counter for 15-20 minutes.
Make the sauce: Add the oil to a heavy-bottomed skillet over medium-high heat. Add the onion. Cook for 4-6 minutes until beginning to soften. Add the chipotle peppers, adobo sauce, and garlic. Cook for 1-2 minutes until very fragrant. Add the tomato sauce, vinegar, cumin, paprika, and oregano. Let simmer for 4-5 minutes over low heat.
In another skillet, heat the remaining oil over medium-high heat. Roughly chop the tofu into small chunks. Add it to the skillet and let it brown slightly. Stir and then use a wooden spoon to scramble the tofu and break it up into smaller pieces.