Drain the tofu completely, by pressing as much liquid out as possible.
Cut the poblano pepper in half and discard the seeds. Drizzle two teaspoons of oil over it and cook in a hot pan until charred on both sides.
Place the onion, garlic, canned chipotle pepper, tomato paste, adobe sauce, red wine vinegar, cumin, salt, pepper and the 1/2 cup of water into a food processor and process until smooth.
Pat dry the tofu and crumble it up. Remaining olive oil in a large skillet over medium-high heat. Once hot, add the tofu and cook for 7-8 minutes, until golden around the edges.
Pour the sauce into the skillet and stir to combine. Reduce the heat to low and simmer for 5-6 minutes. Add the extra 2 tablespoons of water and maple syrup and cook for a further 5-6 minutes, until it thickens.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. Be sure to give everything a good mix to ensure there has been no separation.TO FREEZE: Place the cooked and cooled sofritas in an airtight container and store it in the freezer for up to 6 months. TO REHEAT: You can reheat this dish in the microwave or non-stick pan until hot.