Roast your poblano pepper: carefully hold the pepper over the flame of a gas range, until skin turns dark and blistered. Rotate to treat entire pepper. Alternately, preheat your broiler and lay the pepper 6 inches or so from the heat, directly on the rack with a baking sheet on a rack underneath to catch any liquid. Broil until the skin turns dark and blistered then turn over to treat all sides. Let cool slightly
Make the rice: cook rice according to package directions, adding juice of 2 limes. Fluff rice with a fork when done and stir in a handful of chopped cilantro and generous pinch of salt.
Make sofritas sauce: remove stem from roasted poblano pepper and place in food processor or blender, along with chipotle peppers, adobo sauce, salsa, oil, salt, and sugar or honey. Pulse until mixture becomes a mostly smooth paste.
Make sofritas: slice tofu and press with paper towels to dry. Heat a glug of oil over medium-high heat and then fry mushrooms until softened. Add another glug of oil, then fry tofu until beginning to turn golden and get crispy. Scramble the tofu with a spatula or wooden spoon, then add in sofritas sauce and undrained pinto beans. Simmer about 15-20 minutes, adding more water if necessary.
Make guacamole: Scoop the flesh of avocados into a bowl, then mash. Stir in minced red onion, a handful of chopped cilantro, and juice of 2 limes. Season generously with salt.
Assemble the sofritas bowls: ladle sofritas over rice, then a generous spoonful of guacamole. Garnish with red onion, cheese, or cilantro, if desired.
Remove stem and place in a blender or food processor with the chipotle peppers, adobo sauce, salsa, oil, salt, and sugar.