Combine the broth, rice, garlic, and salt in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

Remove the rice from the heat and let it sit, covered, for 10 minutes to finish steaming. Stir in the cilantro and fluff with a fork, then cover to keep warm.

Pulse the tofu in a food processor until it is coarsely chopped into roughly quarter-inch pieces. Spread the tofu onto a paper towel-lined baking sheet and let it drain for 20 minutes, then pat it dry and season with salt and pepper.

Finely chop the tomatillos in the food processor using about 8 to 10 pulses, then set aside.

Heat two tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until the oil shimmers. Add the tofu and cook, stirring occasionally, until it is deeply browned and crisp, 10 to 15 minutes, then transfer to a plate.

Add the remaining tablespoon of oil, garlic, cumin, oregano, and salt to the empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in the tomatillos, poblanos, onion, and jalapeño, then cover and cook until the vegetables have softened and released their liquid, about 5 to 7 minutes.

Uncover the skillet and increase the heat to medium-high. Simmer until the liquid has evaporated and the pan is almost dry, about 10 to 12 minutes, then return the tofu to the skillet and cook for 2 minutes to meld the flavors.

Wrap the tortillas in a damp dish towel and microwave until warm and pliable, about 1 minute. Layer the warm rice, tofu filling, and cheese across the center of the tortillas, then fold the sides in and roll tightly. Serve immediately while the filling is hot.