Roast the poblano pepper. Set the broiler on high and place the oven rack on the highest setting. Place poblano pepper on a baking sheet and broil on one side for 4-5 minutes, or until the skin is blackened and blistered. Flip pepper and broil on the other side for another 4-5 minutes.
Remove from the oven, cover the pepper with foil, and let steam for 10 minutes. Once it has cooled, remove the stem, seeds, and skin.
Add the poblano pepper, garlic, white onion, green bell pepper, chipotle peppers, adobo sauce, lime juice, tomato paste, maple syrup, ground cumin, smoked paprika, ground coriander, and tamari to a blender or food processor. Blend until everything is evenly distributed and resembles a thick, smooth salsa. Set aside.
Prepare the tofu. Using your hands, crumble the tofu into roughly ¼ inch chunks. A few larger pieces are okay since they will break up during cooking.
In a large pan, heat half of the avocado oil over medium-high heat. Once the oil is shimmering, add the tofu and spread across the pan in an even layer. Let cook for 2 minutes undisturbed. After 2 minutes, stir the tofu, scraping up any browned bits, and let cook again for another 2 minutes. Repeat this process for a total of 6-8 minutes, or until the tofu is browned. Remove the tofu from the pan and set it aside.
Keeping the pan on medium-high heat, add the remaining half of the avocado oil. Once shimmering, add the blended sauce mixture and cook for 3-4 minutes, stirring occasionally to prevent burning.
Add the vegetable broth to deglaze the pan and scrape up any browned bits.
Add the tofu back into the pan and stir to combine. Bring to a boil, and reduce heat to medium-low. Cover and let simmer for 10 minutes, stirring every 2-3 minutes. Once the sauce has reduced by about a quarter, remove from heat, garnish with cilantro, and serve.