Slice the tofu into roughly ½ inch slices. This will make it easier to handle while frying.
Line the sliced tofu on a tray with paper towel. Season lightly with salt and cover with another layer of paper towel and another sheet tray. Use a heavy object to press the tofu for 10-30 minutes.
Have all the ingredients ready to go like in this picture before you begin. Core the tomatoes and peel the onions and garlic.
Sear the tofu slices with half of the vegetable oil. Fry in batches until lightly golden on each side.
Place the tofu in a separate bowl and add the spices. Break it up into tiny pieces with a fork, spatula or blitz it quickly in a food processor.
In the same pan, toast the peppers on very low heat and on all sides heat until they puff up. Set aside in a bowl to cool.
Fry the tomatoes and onions in the pan until browned slightly.
Then add the garlic and oregano and a bit of salt. Cook for 30 seconds on low heat, then add all of this to the blender.
Remove the stems and seeds from the dried peppers. Add this back to the cast iron pan along with 250ml water and cook for about 5 minutes or until the peppers are soft.
Add everything to the blender (except the tofu/beans) and blend. Adjust the seasoning of the sauce to your liking.
Add this sauce, the crumbled tofu and the cooked beans to a large pot. Cook on low heat for about 5-10, stirring frequently with a wooden spoon to prevent it from burning and spitting.
Serve the sofritas hot in a bowl with rice, guacamole, and your favourite garnishes. Enjoy!