In a hot skillet, saute the onion with olive or vegetable broth, until soft and slightly browned. Then add garlic and cook for 1-2 minutes more.
Add crushed tomatoes, chipotle and adobo sauce, and veggie broth. Heat until bubbly. Then reduce heat to low and simmer for 5 minutes.
Transfer sauce to a blender. Pulse to a desired texture. Set aside.
Crumble the tofu and cook in the same skillet over medium heat. Cook, stirring, for 3-4 minutes, until starts to brown. Mix in seasonings chili powder, salt, garlic powder and cumin. Cook for 2 more minutes, remove from pan and set aside.
Add chips to the pan and pour over sauce, stirring quickly to coat. Then top with the tofu mixture, chopped cilantro and a squeeze of lime, and serve immediately.