In a large bowl, whisk the adobo sauce, vinegar, granulated garlic, and 1/4 tsp salt together. Using your hands, gently break up and crumble the tofu into small pieces and add to the bowl. Gently toss to coat well and let it sit for 10-15 minutes (you can chop the veggies while it marinates).
Heat 1.5 tablespoons oil in a large non-stick skillet over medium heat. When shimmering, add the tofu. Let it sit undisturbed for 2-4 minutes so it can start to brown. Stir and let it sit again for 2-4 minutes. Repeat until the tofu is lightly browned but still soft in the middle. Place the tofu in a bowl and set aside. Wipe out the pan.
Add the tomatoes, chipotle peppers, garlic cloves, agave, tomato paste, oregano, smoked paprika, cumin, and remaining salt to a blender. Blend on high until smooth. Set aside.
In the same pan, heat the remaining oil over medium heat. When shimmering, add onion and pepper. Sauté until softened, about 5-7 minutes.
Pour in the tomato mixture and lightly simmer for 2-4 minutes until it thickens slightly. Turn down heat if needed.
Add the tofu and broth. Stir to combine and raise heat to bring to a high simmer. Once simmering, reduce heat to maintain a mild simmer. Cook until liquid is mostly reduced. About 6-8 minutes.
Remove from heat and squeeze in the lime. Taste for seasoning and add more if needed.