Drain the tofu and place it in a tofu press. If you don’t have one, wrap it in several layers of paper towels or a clean kitchen towel, then place it between two cutting boards and weigh it down with a heavy pan. Let it press for 15–20 minutes to remove excess moisture.

Slice each tofu block into even-sized quarters.

Heat a large skillet and once hot add the olive oil.

Arrange the tofu cutlets in a single layer. Season top side with salt, onion and garlic powder, paprika, and ground black pepper.

Cook the tofu until golden and crispy, flip over, season, and cook until golden and crispy on this side too.

While the tofu cooks make the chipotle cream sauce. In a blender cup pour the water, add the soaked almonds and garlic cloves. Blend until smooth.

Add the chipotles in adobo, tomatoes, onion, salt, bouillon powder, and nutritional yeast. Blend until completely smooth.

If you have a high-speed blender, simply pour the sauce directly over the tofu cutlets in the skillet. If your blender is less powerful, strain the sauce into the skillet instead. Gently move the tofu around to coat each piece evenly with the sauce.

Simmer for 8 to 10 minutes. taste and adjust seasoning if needed, then serve as desired or suggested in the article.