Chipotle's New Vegan Sofritas: Tofu or Snafu?

While it's always been easy for vegetarians and vegans to order at Chipotle, the burrito chain has rolled out yet another meat-free option to pilot locations in Northern California: Sofritas, shredded Hodo Soy tofu marinated in a spicy sauce made from chipotle chiles, roasted poblanos, and Mexican spices. Being fans of both Chipotle and Hodo Soy tofu, an Oakland-based brand that stocks the restaurants with the soy product, we tried Sofritas for ourselves. See if it's worth ordering.

When I ventured into the Chipotle line, the two guys ahead of me ordered Sofritas, which led me to believe the new item is popular and in high demand. Sofritas looks like scrambled egg whites and is drenched in a tomatoey rancheros-like sauce, which could be a great thing in a salad or in crispy tacos, but inside a burrito, the juices ran wild and made the burrito look overly wet and squishy.

I took the burrito back to the office and split it with the food team. As we took our first bite, our initial reaction was to reach for our water bottles, not because the flavor was bad, but rather because the Sofritas was overwhelmingly salty. Texture and flavor-wise, Sofritas tastes like tofu skin. It's chewier than your run-of-the-mill tofu, which is a good thing, but it certainly does not try to imitate meat. Sadly, we had more beefs with this new Chipotle menu item. In trying to make Sofritas taste peppery and spicy (rather than like tofu), Chipotle's Sofritas masked the other amazing flavors in the burrito, like the salsa, guacamole, and beans. Also, if you're not a fan of spicy, then beware! Sofritas will make your mouth burn. While we're not sure if Sofritas is made daily at each location or at a Hodo Soy factory, it was simply way too salty to be palatable.

For those who eat meat and are trying to reach for a healthier option, the salt content in Sofritas may make you think twice. Vegetarians: yes, this is a fun and exciting new menu option, but guess what? Unlike the standard veggie burrito, in Sofritas orders, guacamole is not included and costs extra. We've decided we're chucking out Sofritas in favor of the vegetarian burrito. Thanks, Chipotle, for your attempt to make another vegetarian option, but we think you need to reevaluate the salt, sauce, and spice content before expanding the product nationwide.

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Meatless Main Dishes: Vegan Lasagna I

Dec 10, 2003 This was quite good -- and this is coming from a carnivore! :) My Vegan friends loved it, and my "meat and potatoes" wife also found it quite good! My only advice is to stew some additional tomatoes for a serving sauce, as it is a bit dry without it. In this sauce I simply used 2 additional cans of stewed tomatoes, about 2 teaspoons of garlic powder, a crushed clove of garlic and some salt and pepper. It was great! Also, this recipe can probably serve 12 people, so cook accordingly!

—PALLISON14 

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Oatmeal Chocolate Chip Banana Pancakes (Gluten-Free and Vegan!)

Looking for a healthy change of pace in your breakfast routine? These Oatmeal Chocolate Chip Banana Pancakes submitted by Monique of Ambitious Kitchen are just the ticket. Packed with healthy oats, and bananas, and sprinkled with a few chocolate chips, they are sure to set your day on the right track.

I was curious how they would work with no flour involved, but the batter blended into a smooth consistency. The texture is more dense and moist than a flour-based pancake, but we found them hearty and filling, and full of flavor. After a few bites, I began thinking of different tasty combinations using the banana/oatmeal batter base. Warm spices would add a nice touch, as well as chopped walnuts or pecans. Or what about a coconut-and-lime combination? That sounds like the perfect tropical twist to accompany the banana. I think this recipe lends itself well to experimenting, and is certainly a great option for all of those eating gluten-free (make sure you use gluten-free oats!) or vegan.

Let me show you how easy they are.

You’ll need a blender, and a short list of ingredients: ripe bananas, unsweetened vanilla almond milk, old-fashioned rolled oats, baking powder, salt, and chocolate chips. Of course, don’t forget your favorite pancake toppings. Monique suggests peanut butter! She sounds like a smart lady.

Begin by adding the banana and vanilla milk to a blender, and blend until smooth.

Next, in go the oats, baking powder, and salt. If you want to add any spices (cinnamon would be mighty nice), now would be the time to do it.

Blend until combined, then let sit for a few minutes until the batter thickens up. If it gets too thick, add a bit more almond milk, a little at a time.

While you wait for the batter to thicken up, using cooking spray, olive oil, or butter, lightly coat your preferred pancake cooking surface, and heat over medium. A nonstick skillet or griddle is always nice.

Once skillet is ready, drop batter by 1/4 cupfuls onto surface. Gently spread with a spoon if needed.

Sprinkle some chocolate chips on each pancake. Watch for bubbles to appear (about 2 minutes), then flip pancakes.

Cook until golden brown (about another 2 minutes). Repeat until all batter is used, adding more cooking spray, oil, or butter as needed.

Top with your favorite pancake partner, and dig in. We added a major drizzling of honey to ours, which was lovely, but I’m thinking of trying peanut butter the next time around.

Thanks Monique for sharing this new option for enjoying pancakes. Visit her blog, Ambitious Kitchen, for more of her recipes. She describes herself as someone passionate about pancakes, and I can definitely see why. I know I have many gluten-free friends that will be happy to try this recipe, too.

Easy, delicious banana pancakes that are made in a blender with only 6 ingredients total! Plus they just happen to be vegan and gluten-free!

In a blender, add chunks of banana and almond milk. Puree for 30 seconds or until thoroughly blended and smooth. Next add oats, baking powder, and salt into the blender; blend again until batter is well-combined, about 1 minute. Set aside to thicken up. After a few minutes, check the consistency of the pancake batter; it should be somewhat thick. If it appears too thick, add a tablespoon or two of almond milk and blend again.

Lightly coat a large nonstick skillet or griddle with vegan cooking spray or olive oil and heat over medium. Drop batter by 1/4 cupfuls onto skillet and gently spread out a bit with a spoon. Place 5-6 chocolate chips on top of each pancake and cook until bubbles appear on top, about 2 minutes. Gently flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil or cooking spray.

Top with peanut butter, maple syrup, fruit, or chocolate chips.

2  Medium Ripe Bananas, Cut Into Chunks¾ cups Unsweetened Vanilla Almond Milk1 cup Old-fashioned Rolled Oats (gluten-free If Desired)1-½ teaspoon Baking Powder¼ teaspoons Salt2 Tablespoons (Heaping) Chocolate Chips, Vegan If You Prefer

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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

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