Make the sofritas tofu:

1. Press the tofu firmly between two towels or in a tofu press for at least 15 minutes to remove as much moisture as possible. Crumble the pressed tofu into rough, uneven pieces — you want varied texture, not uniform crumbles.
2. Heat a large skillet over medium-high heat. Add the oil if using (or leave dry for a leaner result). Add the crumbled tofu in a single layer and cook, undisturbed, for 3–4 minutes until the underside is golden. Stir and continue cooking until browned all over, about 5–6 minutes total.
3. Push the tofu to one side of the pan. Add the diced onion and cook for 2 minutes, then add the garlic and cook for 30 seconds more.
4. Add the chipotle pepper, adobo sauce, roasted chile (or canned green chiles), taco seasoning, cumin, smoked paprika, and oregano. Stir everything together and cook for 1 minute to bloom the spices.
5. Stir in the tomato paste, then pour in the vegetable broth. Bring to a simmer and cook, stirring occasionally, until the liquid is mostly absorbed and the mixture is saucy and fragrant, about 5–7 minutes. Taste and adjust salt. Set aside and keep warm.

Make the Spanish rice:

1. Combine the onion and garlic in a large skillet with about 1/4 cup water and sauté over medium-high heat for 3–4 minutes, until softened. Add the rice, tomato paste, diced tomatoes with chiles, vegetable broth, oregano, cumin, and salt. Stir to combine.
2. Reduce heat to low, cover, and simmer for 25–35 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed. If the liquid absorbs before the rice is fully cooked, add a splash of water. Fluff with a fork before serving.

Assemble the bowls:

1. Fill each bowl with a base of Spanish rice. Add the sofritas tofu, then portions of black bean and corn mixture and refried beans.
2. Top with shredded lettuce, tomato salsa, and guacamole. Serve immediately.