Press the tofu for 30 minutes. If you don't have a tofu press you can do this by placing the tofu in between two plates then placing a heavy object on top.
Place the chiles in a heat-proof bowl and pour boiling hot water over them. Let them soak for 15 minutes.
Drain the chiles, but reserve ½ cup of the chile soaking liquid. Transfer the chiles and reserved chile-soaking liquid to the blender.
Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, 1 teaspoon of salt, and pepper, and puree until smooth. Pass through a fine mesh sieve into a small bowl.
Drain the water from the tofu and crumble with your hands into a large bowl. Pour half of the chile puree into the bowl with the tofu and stir to combine. Let marinate while you cook the mushrooms.
Heat oil in a large skillet over medium-high heat. Add the mushrooms and cook until the mushrooms are golden brown, about 6 to 7 min.
Decrease the heat low and pour in the remaining half of the chile puree. Stir and continue to cook for 3 to 4 minutes, until the mushrooms begin to absorb the chile mixture.
Add the tofu mixture and stir to completely incorporate it into the mushrooms. Continue to cook until the liquid begins to evaporate and the tofu starts to brown, about 7 to 8 minutes.
Taste the chorizo, and if necessary add the remaining 1/2 teaspoon of salt. Store the chorizo in an airtight container for up to 3-5 days in the fridge or 6 months in the freezer.