In a large sauté pan, heat the olive oil over medium heat. Add the poblano pepper and red onion, and sauté for 4–6 minutes, or until beginning to soften, stirring occasionally.
Meanwhile, add the Roma tomatoes to a blender and pulse several times to chop and purée. You want them to be thoroughly chopped yet maintain a bit of texture. Set aside.
Add the roasted red pepper, chili powder, smoked paprika, and sea salt to the pepper and onion mixture. Continue to sauté for 1 minute, or until the spices begin to bloom and become fragrant.
Stir in the Roma tomatoes, and crumble in the tofu. Simmer for 10–12 minutes, or until the liquid reduces, stirring occasionally.
Stir in the lime juice and continue to simmer for just 1 more minute. Then, turn off the heat.
Taste and season with more sea salt if desired. (I usually add another ⅛ to ¼ teaspoon. Proper seasoning is essential to a flavorful tofu scramble and while you certainly don't want to over-season, don't be too shy with the sea salt.)