Cut the tofu: To make the tofu ‘steaks’, turn the block of tofu on its side, with the longer side facing up. Slice lengthwise to make 2 large rectangles. Place the rectangles onto the cutting board, with the larger side face down. Place one chopstick or spoon on either side. Use a sharp knife to score a crosshatch pattern on the top of the two rectangles. Take care not to cut too far down or the steaks will fall apart. Slice each scored rectangle in half lengthwise through the middle to make 6 long, even rectangles. Set aside.
Preheat the oven to 400ºF.
Make the Marinade: Blend the vinegar, coconut aminos, chipotle peppers, garlic, oregano, cumin, and maple syrup until mostly smooth with some small chunks remaining. Add the water and lime juice. Reserve one-half cup of the marinade for the sauce.
Use the remaining marinade for marinating the tofu steaks. Spread some of the marinade along the bottom of a large container with a lid. Placed the tofu steaks into the container, crosshatched side face up. Pour some of the marinade onto the top of the steaks. Brush them with the marinade. Make sure to get it into the cracks of the tofu. Cover and set aside for at least 20 minutes or refrigerate overnight.
Preheat the oven to 400ºF.
Bake the steaks: Transfer the steaks to a rimmed non-stick baking sheet. Bake for 10 minutes. Brush generously with any leftover marinade from the container and gently flip them over. Brush the other side with more marinade. Bake for about another 10 minutes, or until darkened and slightly crispy.
Meanwhile, make the sauce: Combine one-half cup of the marinade with ¼ cup tahini. Mix well until a creamy sauce forms.
For serving: Drizzle the desired amount of sauce on the tofu steaks for serving.