Chipotle To Test 'Sofritas' Tofu Option At San Francisco Locations

The popular restaurant will test its Sofritas option in seven locations in San Francisco, beginning in February, ABC News reports.

Chipotle’s communications director Chris Arnold told the broadcast network that the Sofritas are made with “premium organic tofu from Hodo Soy in Oakland that we braise with chipotle peppers, poblanos and a blend of aromatic spices.”

As of late, increasing meat and dairy prices due to drought have affected the chain’s revenue; however, Arnold insists that implementing the tofu option is not a response to these price increases.

According to the Associated Press, despite announcing earlier this week that its fourth-quarter profit “would miss Wall Street expectations,” the company has seen a 17 percent revenue growth from a year earlier.

In late 2011, the company notably began rolling out its brown rice option, which has now become a popular staple on its menu.

“There is no correlation between the Sofritas test and meat prices. We have tested a similar item (we called it Garden Blend) but discontinued that test because we weren’t thrilled with it,” he said.

“The idea here is simply to offer another option to vegetarian customers (we are very popular in the vegetarian and vegan communities) and that will have some crossover appeal as well.”

Currently, in order to make a meal from Chipotle vegetarian, one need only leave out the meat, and vegans should leave out cheese and sour cream as well.

The restaurant, which prides itself on serving, “food with integrity,” ensures that all its ingredients are “raised with respect for the animals, the environment, and the farmer,” Chipotle says on its website.