Soyrizo

1 lb extra-firm tofu, drained and wrapped in paper towels to absorb excess moisture
3 large ancho peppers
4 cloves garlic, chopped
1 tablespoon dried oregano
3 teaspoons paprika
2 teaspoons cumin seeds
1 teaspoon salt
1 teaspoon red pepper flakes
4 whole cloves
1 1/2 piece of cinnamon stick (or 1 teaspoon ground)
4 tablespoons apple cider vinegar
2 tablespoons peanut butter (or almond butter)
1 teaspoon salt
1 tablespoon olive oil 
1 1/2 cups vegetable stock (or water)

Tear the ancho peppers into large pieces and dry roast in a heavy bottom skillet such as cast iron pan for 2 minutes until you begin to smell them. Remove from heat and place in a food processor along with all of the other ingredients except the tofu and stock. Pulse to blend, scraping down the sides, to form a paste. Add the stock 1/2 cup at a time and pulse to blend. Mash the tofu using a potato masher to create crumbs. Pour spice mixture into a large frying pan and add tofu. Cook over high heat, stirring frequently until tofu has absorbed sauce and becomes dry and crumbly, 20-30 minutes. Serve as desired.