Press the tofu with paper towels to get as much liquid out as possible.
Heat the oil in a nonstick skillet over medium heat. Once hot, add the onion and sauté for about3-4 minutes or until translucent. Add the garlic and sauté for another minute.
Crumble the tofu into the pan and saute over medium-high heat for about 10 minutes with thegarlic and onion or until the majority of the moisture has evaporated from the tofu.
Add the chipotle peppers, tomatoes, cumin, paprika, and ½ tsp salt to start. Cook for another 5-10 minutes, stirring frequently.
Taste and add more salt if desired.
Serve in tortillas, on bowls, salads, etc., and enjoy!