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!
Provided by EmKenBken
Categories Mexican
Time 1h10m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 440.7, Fat 25.5, SaturatedFat 7.2, Cholesterol 18.9, Sodium 2021.3, Carbohydrate 32.4, Fiber 8.4, Sugar 14.6, Protein 28.2
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