Chipotle Mexican Grill is expanding the test of its vegan “Sofritas” menu item to the East Coast. Beginning October 21, Chipotle is offering Sofritas in all of its restaurants in Baltimore, Philadelphia, Richmond, and Washington, D.C. The company began testing Sofritas – a shredded tofu braised with chipotle chilies, roasted poblano peppers and a blend of aromatic spices – in seven San Francisco Bay Area restaurants in January, and has since expanded the test to include all of its restaurants in California, Chicago, Colorado, Idaho, Oregon, Utah, Washington, and Vancouver, Canada.
“Sofritas is a very different kind of menu item, not just for Chipotle but for any fast food or fast casual restaurant,” said Steve Ells, Chipotle founder, chairman and co-CEO. “In creating the recipe for Sofritas, we wanted to produce something that would appeal to vegetarian and vegan customers, but that was delicious enough to have crossover appeal as well.”
Chipotle’s tofu supplier, Hodo Soy, is known as an industry leader for its organic, non-GMO tofu andartisanal methods of production. The San Francisco Bay Area company’s mission is to craft the highest quality, best-tasting whole bean tofu and Hodo Soy has become one of the most reputable tofu producers in the country. Their products are currently featured in some of the area’s leading restaurants, as well as farmers’ markets and specialty food stores.
Sofritas is available in burritos, tacos, burrito bowls, and salads and can be combined with other signature ingredients, including white or brown cilantro-lime rice, pinto beans or vegetarian black beans, house-made salsas and guacamole, and cheese or sour cream.