Chipotle’s Sofritas Have Arrived in Nashville

Last year,

in which I expressed my disappointment at the absence of Sofritas — Chipotle’s signature organic shredded tofu braised with roasted poblano and chipotle peppers and spices — at the restaurant’s locations in Nashville. The restaurant started offering the vegan item in stages around the country (all the tofu is provided by the same organic, non-GMO tofu supplier in California, so supply was a big part of the reasoning behind the gradual rollout) and has finally added it to the menus of restaurants in the Southeast. All

restaurants should have Sofritas on the menu by the end of the year.

I was able to get a sneak peek of the Sofritas last week when I stopped by the Belle Meade location. As with all of Chipotle’s “proteins,” you can get the Sofritas in a burrito, taco, burrito bowl or salad. It can also be combined with other proteins (the half chicken/half Sofritas is very popular) and other ingredients, including white or brown cilantro-lime rice, pinto beans or (vegetarian) black beans, salsas, guacamole, cheese and sour cream. I got a burrito salad bowl (essentially, a salad that also has rice) as well as a burrito to get two different taste and texture experiences.

First, the taste; the Sofritas have an excellent flavor and the poblanos and chipotles give it a bit of a kick. You can really taste the smoky flavor, even when doused with the honey vinaigrette dressing. The tofu was more apparent in the burrito and had a texture close to a turkey chili, according to Chipotle’s local marketing person, Mark Pilkington. If you think you don’t like tofu, you should note that it’s so finely shredded, you won’t even realize you’re eating it. In California, Sofritas meals are just as popular among omnivores as vegans.

The tofu isn’t the only reason that vegans and vegetarians love Chipotle. The restaurant also puts great care into its food sourcing, using organic ingredients as much possible and working toward being GMO-free by the end of the year. The restaurants also use local and regional suppliers when possible.

During my visit, Pilkington relayed a story to me about a farmer in Arkansas who grows organic rice (side note: nearly half of all the U.S. rice production comes from Arkansas and much of it is exported to Asia). This farmer came into the Vanderbilt Chipotle location to pitch his product, and after convincing personnel to visit his farm, he now provides the rice for all the Nashville-area locations. The restaurant has had an significant effect on his business, which he hopes to expand.

Sofritas burritos, tacos, bowls and salads are available at all Nashville locations (and most locations around the country) as of this week, so stop by and try them out.