That’s a wrap. Photo: Chipotle Mexican Grill

The fast-casual chain uses tofu made by the Oakland-based Hodo Soy Beanery for its vegan “Sofritas” option, which makes its official debut at Chipotle locations in New York and Boston on March 3. Sofritas can be deployed in bowls, burritos, and tacos, and are described as “organic shredded tofu braised with chipotle chilies, roasted poblano peppers and a blend of aromatic spices.” The chain launched the option at three Bay Area Chipotles last March as a test market, then expanded throughout the West Coast and other markets last summer. The tofu is GMO-free, and the best news for vegans (and perhaps others) is that Chipotle says it’s made Sofritas a permanent addition to the menu. [Earlier]