Remove the tofu from the tub and drain the fluid. To press the tofu, wrap in a kitchen towel, and place on a plate with something heavy on top of it, like a pot or a plate with something heavy on top. Allow it to sit for 15 to 20 minutes to remove excess liquid. Alternatively, use a tofu press. Once, it's pressed, cut the tofu into several slices.
Place a skillet over medium heat. Add the oil and tofu slices. Cook for several minutes, to allow the tofu to release its juices, about 5 minutes. (Depending on how pressed the tofu is, there may be more or less juice in this stage). Use a spatula to break tofu down into smaller pieces. Continue cooking the tofu for another 5 minutes.
For the Sauce
As the tofu cooks, add the sauce ingredients to the bowl of a food processor or blender and pulse several times in short bursts. The goal is to create a sauce with some texture, not to make it completely smooth.
Add the sauce to a skillet with the tofu. Cook for 5 to 10 minutes, until the liquid reduces and the sauce thickens.
Use a spatula or potato masher to mash the tofu as it cooks. Simmer for 10 minutes or so, until it's thickened and heated through.
Serve sofritas on soft tacos, burritos, burrito bowls, or salads. Top with shredded lettuce, vegan cheese, avocados, and salsa.