Vegan Baked Sweet Chipotle Sofritas Taquitos

1 Preheat oven to 400 degrees. 
2 Now squeeze as much liquid out of the tofu as you can by either squeezing over the sink, or placing on paper towels and setting something heavy on top for a few minutes. 
3 Once the tofu is ready to go, heat the olive oil in a pan on high and add the garlic. Saute the garlic for a minute, reducing heat as needed. 
4 Now crumble the tofu into the pan. Break any large pieces up with a wooden spoon and saute the tofu, stirring frequently until the tofu is brown, about 5 minutes. I like to leave the crumbled tofu flat in pan for a minute to brown on one side then stir and flatten out again until all of it is brown. Season with a little salt. 
5 Once the tofu is brown, add the chipotles(1 or 2 depending on how spicy you want it). Then the adobo sauce, tomato paste, veggie broth, agave, cumin and lime juice. Stir to combine everything. 
6 Reduce heat to medium low and simmer, stirring frequently until all the liquid is gone. About 5-7 minutes. Season with a bit more salt, taste and adjust seasonings. Remove from heat. 
7 Now spray a baking sheet with non stick spray. 
8 Then take one tortilla at a time and fill it with about 2 Tablespoons of the tofu sofritas mixture. Placing it closer to one end of the tortilla. Now roll tightly around the tofu into a cigar shape. Place on the baking sheet seam side down. Repeat with the remaining tofu. Placing each taquito right up against the last seam side down. 
9 Once finished with all the taquitos, spray the tops with more non stick spray and bake at 400 degrees for 12-17 minutes or until browned a little and crispy. 
10 While the taquitos are baking, make the dip if you want to use it. Place all the ingredients into a blender and blend on high until nice and smooth, scraping down sides as needed. Taste and season. 
11 Once the taquitos are done, serve immediately with the dip or whatever dip you want!