Copycat Chipotle Sofritas Salad - cooking recipe

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

Preparation

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.