153 per serving small "street taco" sized corn tortillas
Layer the tofu with paper towels and press under a book or pot or something for 20 minutes to get moisture out. Chop.
Roast the poblano peppers. I did mine on the grill, turning regularly to get the skin all black and blistered. This can also be done under a broiler. Once done, transfer them to a large ziploc bag, seal, and let them steam. Once cool enough to handle, remove the skin and seeds. Place one pepper in a food processor. Dice the other pepper and set aside.
Toss the drained diced tomatoes in 1 tsp olive oil and layer on a bake sheet. Roast in a 400F oven or on the grill (indirect heat) for 30 minutes until slightly charred and awesome. Transfer to the food processor.
Along with the roasted tomatoes and one of the poblano peppers, add the garlic, oregano, onion, cumin, salt, chipotle pepper, red wine vinegar, and 1 teaspoon olive oil to the food processor. Process until smooth.
Heat the last 2 teaspoons olive oil in a large nonstick skillet over high heat. Add the tofu and cook, tossing regularly and breaking into small pieces with a spatula, until well browned.
To the browned tofu, add the chipotle-poblano-tomato sauce and the black beans. Add the reserved diced poblano pepper. Portion out to 5 containers. Top with fresh tomato and cilantro. Serve in corn tortillas with guacamole and a squeeze of lime. Yields 5 servings.
For the squash, I just sprayed cut zucchini and yellow summer squash with olive oil, and dusted lightly with kosher salt, fresh cracked pepper, and garlic and herb seasoning, then baked for 20 minutes or so at 400F until tender.