Slice the Extra Firm Tofu (1 block) into about 6 slabs, and pressing the slabs between 4 sheets of paper towel on each side. Let it sit to absorb as much liquid as possible from the tofu.
Soak the Dried Pasilla Chili Pepper (2) in a bowl of warm water to reconstitute the flesh. Remove the stems and seeds when soft.
To make the chorizo flavoring, blend together the reconstituted pasillas with the Chipotle Peppers in Adobo Sauce (1 can), Paprika (1/2 tablespoon), Cayenne Pepper (1/2 tablespoon), Mexican Chili Powder (1 teaspoon), Crushed Red Pepper Flakes (1 tablespoon), Ground Cumin (1/2 tablespoon), Fresh Ginger (1 teaspoon), Ground Coriander (1 teaspoon), Ground Cloves (1 pinch), Salt (1 teaspoon), Distilled White Vinegar (1 tablespoon), and Tahini (2 tablespoon).
Crumble the tofu in a large bowl and coat with about 2/3 of the hot sauce you just made. Let sit for about 15 minutes.
Meanwhile, make a quick topping by mixing the Yellow Onion (1/2) and Fresh Cilantro (1/4 cup) with Lemon Juice (1 tablespoon) and a little salt.
Sear the tofu in a hot pan until it develops a little crunchy texture. Add the remaining hot sauce throughout the cooking process to keep moist and maintain flavor.
While that cooks, steam the White Corn Tortilla (6) in the microwave by covering them on a plate and heating for about a minute.
When the tofu is done to your liking you are ready to assemble and enjoy. If you aren't keeping these vegan, add some crumbled Queso Fresco (to taste) or crema to help cut a little bit of the heat.