Preheat oven to 375 degrees F (190 degrees C).

Drain the water from the package of tofu, and wrap the tofu block with paper towels. Press the tofu between two plates, weighing down the top plate with something heavy, like a large bag of sugar. Let the tofu sit there for at least 15 minutes.

Lightly coat 3 corn tortillas with cooking spray on both sides. Flip over the muffin pan so that the cups are facing down. Fit a tortilla into one of the empty spaces. The tortilla should look like it's forming a loose "X" shape. Repeat with the other two tortillas. Bake for 13 to 15 minutes. Repeat with the remaining tortillas.

Prep the Sauce: In a large saute pan, heat the olive oil over medium-low heat. When the pan is hot, add the onions and let it sweat out for about 5 minutes. The onions should look translucent but not burned. Add the tomatoes, and let them cook for about 3 minutes. Add the chilies, chipotle paste, and the rest of the spices. Let everything cook for another 2 minutes.

Unwrap the tofu and crumble it with your hands.

Cook the Sofritas: Add 1/2 cup water to the sauce, and let it cook down for 2 minutes. Add the crumbled tofu and beans and let everything simmer for 10 minutes. Make sure the sofritas doesn't look too watery. Turn off the heat.

Cook the Plantains: Spray a small pan with cooking spray and put it over medium-high heat. Arrange the sliced platains in a single layer on the pan. Cook for 1 to 2 minutes (until the bottom side is brown), then flip the slices over and cook for another minute.

Assemble the bowls by placing some chopped romaine at the bottom, then layering with some sofritas, salsa, guacamole, and fried plantain.

Best served immediately.