Drain the tofu and press it between paper towels with weight placed on top and set aside for 10~15 minute.
Dry roast poblano in a pan or directly over the flame or under the broiler until the skin is blistered and wrinkled. Place the poblano in a bowl and cover it for 10 minutes. Once cool enough to handle, remove the skin, chop and set aside.
In a large nonstick pan, heat 2tsp oil and add the diced tofu and cook till it is browned on all sides. Remove into a bowl and crumble it up.
In the same pan you cooked tofu, heat 2tsp more oil. Add the garlic, jalapeno, green pepper and onion. Cook till the onion turns translucent and the pepper is tender.
Next add the roasted poblano, chipotle chili and the tomatoes. Cook till the tomatoes are mushy and slightly dried out.
Season with salt, taco seasoning and ground oregano. Add the crumbled tofu and cook, stirring occasionally, until the flavors mingle.
Sprinkle with chopped cilantro and squeeze lime juice.