Preheat the broiler on your oven. Place the poblano peppers on a baking sheet and place the sheet under the broiler. Cook the peppers until they char, about 3-5 minutes, and then flip them over and allow the other side to char as well.

Remove from the oven and allow to cool. Once they’ve cooled, peel off the outer skin and remove the seeds with a sharp pairing knife.

Place the peppers into a blender or food processor along with the vegetable stock, chipotles, adobo sauce, tomato paste, garlic, chili powder, oregano, cumin, black pepper, and sea salt. Blend until smooth.

Heat the vegetable oil in a large pan over medium-high heat. Crumble the tofu into the pan and then add the sauce. Cook, stirring frequently, for about 10 minutes, or until most of the liquid has been absorbed by the tofu.

Divide the sofritos, brown rice, and black beans between 4 bowls. Top with the lettuce, salsa, avocado, cheese sauce, and cilantro, if using.

Serve warm.