Copycat Chipotle Sofritas Salad

Name: Copycat Chipotle Sofritas Salad
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 5 cups, 4 serving(s)
Ingredients: 2 (14 ounce) packages extra firm tofu; 1 (7 1/16 ounce) can chipotle chiles in adobo, 2 chipotle peppers chopped, 2 tablespoons adobo sauce, reserved; 2 garlic cloves; 1 3/4 cups salsa, divided; 2 tablespoons honey; 2 teaspoons kosher salt; 1/4 teaspoon ground black pepper, to taste; 3 tablespoons vegetable oil; 8 cups green leaf lettuce; 3/4 cup pinto beans; 3/4 cup monterey jack cheese, shredded; 3/4 cup guacamole

Submitted by EmKenBken

"Chipotle went vegan and made a meat-free topping, and it was a huge hit! So popular, in fact this is the recipe that everyone wants to be able to make at home. Vegetarians rejoice!"

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photo by EmKenBken

Ready In:: 1hr 10mins
Ingredients:: 12
Yields:: 5 cups
Serves:: 4

ingredients

2 (14 ounce) packages extra firm tofu
1 (7 1/16 ounce) can chipotle chiles in adobo, 2 chipotle peppers chopped, 2 tablespoons adobo sauce, reserved
2 garlic cloves
1 ³⁄₄ cups salsa, divided
2 tablespoons honey
2 teaspoons kosher salt
¹⁄₄ teaspoon ground black pepper, to taste
3 tablespoons vegetable oil
8 cups green leaf lettuce
³⁄₄ cup pinto beans
³⁄₄ cup monterey jack cheese, shredded
³⁄₄ cup guacamole

directions

Press Tofu:
Wrap each block of tofu in two layers of paper towels place in a single layer on a rimmed baking sheet lined with a double layer of paper towels or a clean kitchen towel. Top tofu with another baking sheet and press down firmly. Weigh down with heavy cans; let stand until tofu has released excess liquid, at least 20 minutes or up to 1 hour. Remove tofu from baking sheet and pat dry with paper towels. Into a large bowl, crumble tofu into 1/2 inch pieces. Set aside.
To the bowl of a food processor or blender, add chipotle peppers, chipotle sauce, garlic, 3/4 cup salsa, honey, salt, pepper, and, 1 tablespoon of vegetable oil. Process on medium until the sofritas sauce is smooth and completely combined.
Heat 1 tablespoon oil in a large, cast-iron skillet over medium-high heat, add half of the tofu, stir only a few times, so the tofu browns well about 10 minutes. Using a slotted spoon, remove tofu from skillet; set aside. Add remaining tablespoon of oil to skillet; cook remaining tofu. Once the second batch of tofu is browned, combine the first batch of browned tofu in skillet.