Remove the stems and seeds from the dried chiles and place them in a large pot.
Cover the chiles with water and bring to a boil over high heat.
Reduce the heat to medium-low and simmer for 10 minutes, until the chiles are soft.
Drain the chiles and transfer them to a blender.
Add the almonds, peanuts, sesame seeds, pumpkin seeds, raisins, garlic, onion, tomato, cinnamon stick, cloves, allspice berries, cumin, coriander, oregano, vegetable broth, and salt to taste.
Blend until you have a smooth and thick sauce.
Preheat a large skillet over medium-high heat.
Add the olive oil and the crumbled tofu to the skillet.
Cook for 5-7 minutes, stirring occasionally, until the tofu is slightly browned and crispy.
Add the chopped onion, minced garlic, ground cumin, smoked paprika, salt, and black pepper to the skillet.
Cook for another 5-7 minutes, until the onion is tender and the spices are fragrant.
Add the mole sauce to the skillet and stir to combine.
Bring the sauce to a simmer over low heat and cook for 1-2 hours, stirring occasionally, until the sauce has thickened and the flavors have melded together.
Serve the mole poblano hot, with cooked rice, sliced avocado, chopped cilantro, and lime wedges on the side.