Fast food restaurants or (Quick Service Restaurants as they are called in the industry), are beginning to hear the cry for more meat-less options.
Beginning February 12, Chipotle will begin serving tofu! They will be testing a new product – Sofitas, in seven of their San Francisco stores. Sofritas are described as “shredded tofu braised with chipotle chilies, roasted poblanos and a blend of aromatic spices”” And even better, they will be made with organic tofu. from the local Hodo Soy Beanery
Photo from chipotle.com
According to Chipotle founder, chairman and co-CEO Steve Ellis,
“Sofritas is a very different menu item not just for Chipotle, but for any fast food or fast causal restaurant. 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.”
There is even a Facebook Page, Chipotle Give Us Tofu that was started in 2009. I guess they listened to their consumers.
If this is a hit, Chipotle plans to offer Sofitas in their 1400+ stores nationwide. I hope it makes to New Hampshire!
How long do you think it will be before we have McVeggie Burgers?
I made a wonderful dinner tonight using a variety of cooked and raw vegetables and tofu. It was delicious, nutritious and very satisfying!
First I sautéed 1/2 a sweet onion in some olive oil.
I added 1/3 of a brick of tofu (cut into cubes) to the onions and olive oil and simmered on low.
Once the onions started to turn translucent I added some balsamic vinegar to the onions and tofu and continued to let it simmer.
For the salad, I started with some green leaf lettuce
I added 1/3 a bulb of fennel sliced very thin
1/2 a red pepper, sliced
5-6 asparagus spears, steamed and cut into 1″ pieces
4 artichoke hearts arranged around the side of the plate
4 roasted Brussels sprouts, cut in half (for an amazing recipe see my earlier post). also arranged around the side of the plate
Lastly I poured the sautéed tofu and onions over the salad. The oil and vinegar drizzled on top making a delicious dressing
This is a wonderful summertime meal!
I made a great vegan dinner tonight:
Mexican Stir Fry with Potato
It’s simple, start with a pan and some olive oil and saute:
- one potato
- 1/2 an onion (see this post for the health benefits of onions)
Once the potato is soft add in:
- 1/2 a red pepper (any color will do)
- 2-3 plum tomatoes (or 1 large tomato)
- tofu about 1/4 of the brick, cut up into small pieces
- corn (1/2 a cup)
- black beans (1/2 a cup)
Season with chili powder, cayenne, and cumin to taste