Chipotle’s vegan Sofritas is now available in nine states throughout the South, including Texas, Louisiana, Arkansas, Florida, and Tennessee. The tofu, poblano pepper, and chili filling was first introduced to patrons in Northern California in 2013; its instant popularity prompted the fast-casual restaurant to expand its vegan outreach and add Sofritas to menus across the Golden State. Before long, Sofritas was served throughout the Pacific Northwest, and then three months later, they made their East Coast premiere in Washington, DC, Baltimore, Philadelphia, Boston, and Richmond, VA. Chipotle believes that the plant-based filling will appeal to people of all dietary persuasions. “We aren’t looking for markets with more vegetarians necessarily because we believe that Sofritas is appealing to vegetarians and vegans and has crossover appeal,” said Chipotle’s publicist Danielle Winslow to the Washington Post. Just last week, VegNews took a behind-the-scenes tour of Chipotle’s tofu supplier, Hodo Soy.
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