Press tofu for 10-15 minutes using a tofu press or wrapping the tofu block in paper towels and placing a heavy pot on top. Using a fork or spoon, crumble the tofu into small shredded pieces.
While the tofu is pressing, place the jalapeño pepper over an open flame to roast the pepper. Use tongs to hold the pepper over the open flame of your stove, or place it in an oven at 425 degrees Fahrenheit for 5 minutes or until roasted.
Add the olive oil to a large skillet over medium heat. Add the diced onion, and saute for 3-5 minutes or until translucent. Add garlic cloves, stir, and saute for an additional minute. Remove from the saute pan, and transfer to a small bowl.
Remove the seeds and stem from the jalapeño pepper. Add the roasted jalapeño, sauted onions and garlic, chipotle peppers, adobo sauce (from jar of adobo peppers), cumin, oregano, chili powder, smoked paprika, salt, and salsa into your food processor. Blend until smooth.
Cut the tofu into strips. Add to the saute pan. Allow the tofu to brown for 3 minutes, flip the tofu to the other side and brown for another 3 minutes. Continue cooking until the tofu is browned on all sides.
Add the adobo sauce, and allow to cook for another 2 minutes. Serve as a filling for tacos, burritos, salads, or on top of rice with some guacamole.