Crumble tofu so it resembles ground pork, then wrap it in a towel and squeeze out the water. Turn into a large bowl and toss with chipotle powder and soy sauce.
Puree half the vinegar with the garlic, oregano, cumin, and coriander seeds. Add the chile and blend until smooth, then add remaining vinegar along with the chard, cilantro, and parsley. Blend until you have a bright green puree.
Combine puree with tofu, bread crumbs, salt, and eggs (if using). Toss well. Before cooking the mixture, check seasoning by frying a little of it, and then tasting it. Add more salt if needed.
If you've added the eggs:.
Form the mixture into 30 2-inch patties using 2 tablespoons of mixture for each. Mixture is soft but it will hold together.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add one-quarter to one-third of the patties and fry until browned and lightly crisp, turning carefully once, for about 5 minutes. Repeat with the other remaining patties, in batches, adding oil as needed (use probably around 6 TB oil total).
If you did not use eggs:.
Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add half the mixture and cook, stirring and turning a few times until browned and crisp, about 8 minutes. Turn onto a plate; cool briefly and then crumble or chop with a spatula, or cover and chill to use later. Repeat with another 2-3 tablespoons oil and use the remaining "chorizo" mixture.