Two Decades in Foodservice Hodo Soy has carved out an unusual niche in plant-based proteins: staying power in both high-volume chains and fine dining. The company's tofu, made from organic soybeans, supplies Chipotle's Sofritas—the only plant-based protein item on the chain's menu to survive more than a decade since its 2014 launch. The durability of that partnership reflects a deliberate approach to kitchen chemistry. "Hodo collaborated with Chipotle on the Sofritas techniques to maximize textural interest and seasoning," according to the company. The formula—which prioritizes shape retention and texture consistency—has proved critical in high-throughput settings where product breakdown and moisture loss can sink a menu item.

Institutional and Fine Dining Reach Beyond Chipotle, Hodo supplies sweetgreen and institutional dining operations across UC Berkeley and UC Davis. On the fine-dining side, the company works with executive chefs including Stuart Brioza (State Bird Provisions/The Progress), Brandon Jew (Mister Jiu's), and Pim Techamuanvivit (Kin Khao). According to Hodo founder Minh Tsai, the company offers customization options including precut cubes, fried tofu puffs, and product co-development. Hodo also produces fresh yuba—the delicate soy-milk skin used in Asian cuisines—and positions itself as one of the few U.S. producers of organic yuba.

Product Performance Hodo's extra-firm tofu is engineered for high-heat applications. "The high protein, dense structure won't release excess surface water or break easily," the company states. For ground applications, the product maintains a chewy, meat-like texture while releasing less moisture—a property that prevents mushiness in crumbles or ground preparations. The tofu has drawn coverage in Bon Appétit, The New York Times, Food52, and PBS.

Why It Matters

For operators, Hodo's longevity on Chipotle's menu—where menu churn is constant—signals that plant-based proteins can anchor a mainstream offering if engineered for consistency, texture, and operational reliability. The company's dual footprint in QSR and fine dining also suggests that high-quality plant proteins can move beyond niche positioning into volume foodservice without sacrificing credibility.

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Written by FBM Publications Editors