1 1/2teaspoonsadobo sauce from a can or 3/4 teaspoon dried chipotle powderor use 1 teaspoon chipotle paste
Instructions
TOFU:
Place a layer of 3-5 paper towels on a baking sheet or on the counter and place the tofu strips on top of the paper towels. Top with another layer of paper towels and another baking sheet or a large wooden cutting board. Weight this stack down with heavy items like canned foods or a heavy pan. Let sit for 20 minutes.
MARINADE:
Mix orange juice, orange zest, oil, shallots, parsley, and salt and pepper to taste together in a large flat glass dish. Transfer pressed tofu to the glass dish & coat the tofu with the marinade. Refrigerate for 1 hour.
Remove tofu, scraping off excess marinade. Set marinade aside. Spray a non-stick skillet with cooking spray and heat over medium-high heat. Add tofu in a single layer (completing tofu in two batches if necessary), and cook until the tofu begins to brown and crisp, about 6 minutes. Turn over and cook the other side about 3 minutes more. Remove from pan.
Cook reserved marinade in the same pan. Simmer until the shallots are tender, about 6 minutes.
ROASTED LENTILS:
Combine lentils with oil and adobo sauce, and place in a cast iron skillet. Roast at 425 degrees until lightly crisp, about 20 minutes.
TO SERVE:
Place roasted lentils on serving plate, place sautéed tofu on top, and top with orange-shallot sauce. Garnish with two slices avocado and additional chopped fresh parsley.