Boil/pressure cook black beans as needed if not using canned beans.

Wrap tofu block in dish towels and press with a heavy object for at least one hour.

Preheat oven to 425F.

Wrap garlic cloves, 1/4 tsp olive oil, and black pepper in a small piece of parchment paper to create a garlic roasting pouch. Slice jalapenos in half and discard seeds if desired. Slice tomatoes in half. Slice onion into quarters.

Spread vegetables onto a baking sheet with 1 tsp salt and 1 tbsp olive oil, add garlic roasting pouch. Bake for 20 minutes.

While vegetables are roasting, slice pressed tofu into 2-3 thin slabs. Dry fry on a nonstick skillet until each side is golden brown and the slabs hold their shape moderately well/do not easily crumble. Rip or tear each slab into bite-sized chunks with your hands. Set aside.

In a food processor or blender, add roasted vegetables/garlic, red wine vinegar, nutritional yeast, spices, lime juice, chipotle peppers in adobo, cilantro, and vegetable broth. Blend until a sauce has formed.

Add tofu, black beans, and sauce to a large nonstick skillet and heat on medium-high, stirring to ensure that everything is coated with the sauce. Heat through and reduce sauce/tofu/bean mixture to your desired consistency. (For my preferred less-saucy version pictured above, I bring everything to a boil and reduce for 10-12 minutes.)

Top with additional lime juice and cilantro, and serve with on tortillas with your favorite toppings for taco night, or with cilantro-lime rice and all of the fixings for the Chipotle burrito bowl experience.