Press the tofu for 15 minutes. If you don't have a tofu press, place the tofu between two plates. Place something heavy on the top plate (like a can of beans or bag of dried beans). I avoid using breakable items to weigh the tofu down because they may fall off during pressing.
Make the marinade in a medium mixing bowl or shallow baking dish by whisking together the apple cider vinegar, broth, olive oil, tomato paste, chili powder, dried oregano, ground paprika, salt, cumin, garlic powder, coriander, sugar, cinnamon and cloves.
Crumble the pressed tofu using a fork, potato masher or clean hands. Mix together with the marinade. Coat thoroughly. Cover and let marinate in the fridge for at least 15 minutes and up to 24 hours.
Heat a large non-stick skillet medium-high heat. Add the tofu and marinade. Let heat for 5 minutes, stirring as needed to evenly brown.
Reduce the heat to medium. Stir the tofu occasionally to cook evenly. The tofu is ready when it is firm but still juicy, about 5 minutes.
Serve in tacos, burrito bowls, or as a salad topping. Cover and refrigerate for up to 3 days.
Tofu: I've made this recipe with firm, extra firm and super firm tofu and they all work well. I prefer extra or super firm because it is not as a soft as medium firm tofu.
Storage and reheating: Refrigerate in a closed container for up to 3-4 days. Reheat in a skillet over medium-high heat, cooking until warmed through. Spray with nonstick oil as needed to prevent sticking.
Baking instructions: Spread the tofu into a thin layer on a parchment-paper lined baking sheet. Bake at 350F for 15-20 minutes, or until the tofu is deepened in color.
Freezing instructions: I recommend freezing it after sautéing it. Freeze it in a closed container for up to 3 months. Let thaw overnight before reheating on the stove.