Chipotle Mexican Grill

In February, San Francisco vegetarians and vegans rejoiced when Chipotle Mexican Grill began testing a new menu item called “Sofritas” — a spicy form of shredded tofu that patrons can add to their burritos in place of meat.

Since then, the tofu has expanded to Chipotle locations in 17 areas, including Washington and the popular College Park location. The Chipotle website indicates the company’s hope that the vegan option will appeal to meat-eaters, vegetarians and vegans alike.

“We are changing the way people think about and eat fast food. Sofritas is a very different menu item, not just for Chipotle, but for any fast food or fast-casual restaurant,” Chipotle CEO Steve Ells wrote in a news release. “It was really conceived with vegetarians and vegans in mind, but it’s so delicious that we believe it will have a broad appeal on taste alone.” 

Sofritas are made with organic tofu from Hodo Soy Beanery that is shredded and braised with “chipotle chilis, roasted poblanos and a blend of aromatic spices,” according to the company’s website.

Since its introduction at the College Park Shopping Center location, students have had mixed feelings about the new protein choice.

“It was great, but it was really spicy for me,” said sophomore animal sciences major Rebeca Figueiredo, who is a vegan. “I absolutely love that they have it as an option, because I know people who eat meat and would definitely get it occasionally.”

Figueiredo said she would probably not order Sofritas again due to the intense taste and the fact that guacamole is not free with the tofu, as it is when a person orders no meat.

Joe Harden, a junior anthropology and Arabic major, said he thought the tofu was a close second to Chipotle’s chicken.

“I think it was a great marketing tactic because they had vegetarian options but none that provided protein until now,” Harden said. 

College Park doesn’t lack patrons to test the new menu item — this city’s Chipotle was the international franchise’s highest grossing restaurant from its opening in 2001 until 2005, according to The Munch. As of 2011, The Munch described it as still one of the most profitable. 

Management declined to comment on whether the menu’s expansion to further accommodate people with more diverse diets could improve business for the location.