Copycat Chipotle Sofritas Salad

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!

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

Ingredients

• 2 (14 ounce) packages extra firm tofu
• 1 (7 1/16ounce) 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

1. Press Tofu:
2. 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.
3. 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.
4. 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.