First, combine the bell pepper, tomato, onion, water, chipotle chilies, garlic, red wine vinegar, ancho chile powder, cumin, oregano, salt, and pepper into a food processor. Pulse until the marinade is slightly chunky and thoroughly combined. Then set it aside.
In a skillet over medium-high heat, heat the olive oil. Working in batches if necessary, carefully place the tofu slices into the pan. Flip after 5 minutes, and cook until the tofu is golden brown, about 10 minutes total. Remove the tofu slices from the pan and drain them on a plate lined with paper towels.
Next, roughly chop the tofu, or pulse the tofu in a food processor until they're in 1/4 inch pieces. Place the pieces in a bowl, and add the marinade. Cover the bowl, and allow it to sit for at least 30 minutes, or overnight in the refrigerator.
To cook the tofu, heat a medium-sized skillet over medium-high heat. Add the marinated tofu and any remaining marinade. Add 1/4 cup of water, and bring it to a boil. Add additional water to desired consistency, and reduce to simmer. Cook until the tofu is heated, which is about 10 minutes. Season to taste with salt and pepper.
