Gotta Try Sofrita Salad

The ingredient list looks intimidating, but really the whole process is quite simple: make the sofritas, chop the salsa and assemble the salad. Easy, right? After taste-testing my mom’s Sofrita Burrito Bowl from Chipotle last fall, something about the lightness of tofu sounded great for a hot, summer day. I cooked the tofu with the same spices you would for chili and added it over chopped iceberg lettuce, avocado and red bell pepper. Throw together a homemade salsa. (You can literally throw in everything washed, whole and as is — i.e. full cherry tomatoes and cilantros with stems if you’re feeling exceptionally lazy and/or crunched for time.) Everything comes together as light and fresh for this Copycat Sofritas Salad. Happy Meatless Monday!

Ingredients (serves 2-3).

For the Sofritas:

• 1 t canola oil
• 1 package firm tofu, pressed and drained
• 1 T chili powder
• 1/2 t coriander
• 1/2 t cumin
• 1/4 t garlic powder
• Sea salt to taste
• Red pepper flakes to taste

For the Salsa:

• 1 container cherry tomatoes, washed
• fresh cilantro to taste, washed
• 1 T fresh lime juice
• 1/2 t minced garlic
• Sea salt to taste

For the Salad:

• 1 head of iceberg lettuce, washed and chopped
• 1 avocado, diced
• Black bean salsa of choice
• 1 red bell pepper, washed and cut into chunks
• Corn tortilla chips

Directions.

1. In a wok or large saucepan, combine all ingredients for the sofritas over medium-high heat. Sauté and “scramble” tofu until all the water has cooked off. Add salt to taste. Once water is gone, remove from heat and allow to cool.
2. Meanwhile, while the water is cooking off, in a small food processor, combine all ingredients for salsa (except salt) and pulverize. Add salt to taste.
3. In a large bowl or plate, plate iceberg lettuce, salsas, avocado and red pepper. Top with cooled sofritas. Add tortilla chips as a side (optional).
4. Enjoy!

Idea for a Sofritas Salad inspired by Chipotle’s Sofritas.