Drain 14 ounces of tofu and wrap in several layers of paper towels. Press until paper towels are soaked through. Remove paper towels and crumble tofu onto a baking sheet. Spread in a single layer then press several more layers of paper towels over the crumbled tofu to soak up more water. Leave to dry while you prepare the chorizo seasoning.

Bring a small saucepan of water to a boil to soak the chiles, then remove from the heat.

Heat a comal or dry cast iron skillet over medium-low heat. Place 2 ancho chiles and 2 guajillo chiles on the comal and toast, turning frequently, until fragrant and starting to change color (about 4 minutes). Submerge chiles in the hot water and let soak until very tender, about 15 minutes.

Remove chiles from the water with tongs and place in a food processor with 3 cloves garlic, 1/2 small white onion, 2 tablespoons red wine vinegar, 1 1/2 teaspoons smoked paprika, 1 1/4 teaspoons ground coriander, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, and 1 teaspoon cumin. Puree until smooth. You may have to stop and scrape down the food processor to get everything blended evenly.

Place crumbled tofu in a large bowl. Mix tofu with spice mixture until evenly mixed, make sure all the tofu is coated with the spice mixture.

Heat 3 tablespoons avocado oil in a large skillet over medium heat. Add the soy chorizo and spread into an even layer in the pan. Let cook without stirring too much. After about 5 minutes the tofu will be fluffy like scrambled eggs and after about 10-15 minutes the tofu will get crispy bits here and there. I like it crispier, but you can cook less if you'd like it more fluffy.