Copycat Chipotle Sofritas Salad

• 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

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.

chipotle chiles, garlic, salsa, honey, kosher salt, ground black pepper, vegetable oil, green leaf lettuce, pinto beans, monterey jack cheese, guacamole

Taken from www.food.com/recipe/copycat-chipotle-sofritas-salad-537508 (may not work)