About once a quarter a group of us at work have a Friday in lunch together. We order something, pick it up and try to have a rallying lunch. One of our go-to places was Chipotle and I was pretty excited when then added a vegetarian protein. It ticked all the boxes for me – spicy, touch sweet and really filling. The lunch in tradition changed a bit this past year and we did more eat what we brought as we had lunch together, which is great for a variety of reasons, but I did somewhat miss the salad. Yes, I know Bob and I could go and get lunch or dinner one night, but I scoured the internet for for a way to make it at home and found a recipe that looked possible. I also found a copycat recipe for the chipotle-honey vinaigrette that I love on the salad. So … I decided to try it since I had a little time one weekend.
I didn’t use as much tofu as the original recipe called for, although I did make all of the sauce to cook it in. I didn’t want to have a lot left over if this didn’t work, so I just used about 7 oz. of tofu and that was enough for Bob, myself and one leftover portion. When I make this again, I will probably use one whole package of tofu so we have more leftovers.
For the meal, I recreated most of the salad the way I order it. I used red leaf lettuce, rice, diced tomato, cheese, the sofritas and dressing. I was going to fry up some onion and orange pepper, but decided against it, and the corn salsa I made wasn’t good – I think the corn had a bad case of freezer burn. But the overall effect was good. Very good. Better than Bob expected good.
I will say this – going out for this is way easier than making it. It isn’t hard, but there are so many pieces to it – blistering the pepper, making the dressing, making the sofritas, making all the parts that go on to the salad … and I cheated and used pre-shredded cheese! I’ll make it again, but it will not be in the quick weeknight dinner rotation.