Start by pressing the tofu for 30 minutes. I recommend using a tofu press. Alternatively, you can roll paper towels around the tofu. Put the wrapped tofu on a plate. Place a heavy object on top of the wrapped tofu such as a cast iron skillet.
While the tofu is pressing, make the chipotle sauce. Place all of the chipotle sauce ingredients in a blender or food processor. Blend until smooth. Add additional salt or pepper if needed. Set aside.
In a large saute pan, heat the vegetable oil over medium-high heat. Add the pressed tofu and start breaking up the tofu into crumbles. (I use the head of a whisk for this step.) Continue to saute the tofu grounds and move around until the tofu starts to crisp and turn slightly golden.
Add the poblano peppers and saute until the peppers start to soften.
Add the pinto beans and chipotle sauce, and stir to combine. Continue to cook on medium-high until the mixture reaches a simmer. Reduce the heat to medium-low and continue cooking for 5 -7 minutes.
Remove from heat.
Assemble the tacos with a generous scoop of the sofritas filling and top with coleslaw (see below) or your favorite toppings. Enjoy!