Cook the aromatics: Heat 1 tablespoon olive oil in a large saucepan or Dutch oven over medium heat. Cook the onion, garlic, poblano, jalapeño, 1 tablespoon chili powder, and cumin, stirring occasionally. Cook for about 5 minutes, or until the onion is just softened.
Add the diced tomatoes, tomato sauce, and oregano. Reduce the heat and gently simmer for 10 minutes.
Season the tofu: Meanwhile, transfer the tofu to a medium bowl. Toss with 2 teaspoons chili powder, and cornstarch (if using), until evenly coated.
Cook the tofu: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook for about 3 minutes, or until the chili powder is lightly toasted, stirring frequently. Transfer the tofu with the chili oil to the saucepan.
Add remaining ingredients: Stir in the black beans and simmer for 10 minutes more, partially covered. Add vegetable broth or water as desired. Add lime juice to taste. Season with salt and pepper.
Garnish with cilantro.