Vegan Soy Chorizo Lasagna

Sauce:
1 tbsp olive oil
½ onion, diced
2 cloves garlic, minced
1 tbsp chipotle in adobo sauce, minced
1 tbsp green chiles, diced
½ tsp oregano
2 tsp chili powder
1 tsp cumin
½ tsp coriander
½ tsp salt
1 tbsp flour
1 cup vegetable broth
2 tbsp tomato paste
Soy chorizo:
1/2 cup water
2 cubes organic gourmet low sodium vegetable bouillon
1 cup Bob's Red Mill textured vegetable protein
12.3 ounce box extra firm tofu
1/2 tsp sea salt
2 tablespoons paprika
3 tablespoons dark chili powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon onion powder
2 tbsp apple cider vinegar
1/2 tbsp canola oil
Lasagna:
9 lasagna noodles
Vegan cheese (optional)
Diced peppers for garnish

Heat a cast-iron skillet over medium heat and warm the oil. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and spices, and continue cooking and stirring until the spices are fragrant, about 1 minute.
Add flour and saute until combined. Pour in broth and mix until thickened. Add tomato paste and mix in until smooth.

Over medium high heat, bring water to a simmer in a large skillet. Add bouillon cubes and mix until dissolved. Mix in textured soy protein and coat in liquid. If needed, add more water a tablespoon at a time until all soy protein is covered but no liquid is left in the pan. Mash tofu into textured soy protein. Mix in spices, vinegar, and oil, stirring until well incorporated.

Boil lasagna until cooked but still firm. Pour a thin layer of sauce into a 9"x13" pyrex dish. Place three lasagna ribbons on top. Place half of the soy chorizo, vegan cheese if using, three more lasagna ribbons, more sauce, other half of soy chorizo, vegan cheese if using, last three lasagna noodles, remaining sauce, and vegan cheese if using. Garnish with diced peppers if desired and bake at 350 degrees F for 15 minutes.