Wrap the tofu in a dish towel and place something heavy on top to press for 30 minutes.
Heat 1 tablespoon oil in a large skillet over medium heat. Crumble the tofu into very small pieces and add to the skillet. Sprinkle with 1 teaspoon salt. Cook, undisturbed, until browned and crisp on one side, about 5 minutes. Stir and continue to cook until browned all over, about 10 more minutes, reducing the heat as necessary to avoid burning. Transfer tofu to a plate.
Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the onion and remaining ¼ teaspoon salt and cook until softened and starting to brown, about 5 minutes. Add the garlic, paprika, chili powder, and cumin and cook, stirring, for 1 minute, until fragrant.
Meanwhile, in a blender, combine the chipotle peppers, adobo sauce, tomatoes, and sugar.
Add the sauce and tofu to the skillet and stir well. Bring to a simmer and cook for 2-3 minutes, until heated through.
Serve on burrito bowls, tacos, or a salad.
Store leftovers in an airtight container and keep them in the fridge for up to 5 days. Sofritas can be reheated in the microwave or in a skillet on the stovetop.