Brazilian steakhouse chain Fogo de Chão, has announced that it is expanding its menu to include new plant-based entrees and market table offerings. The chain, famous for its meat-heavy “churrasco” style dining, will now offer seared tofu and a roasted power vegetable bowl along with a fresher salad bar selection.
“We continue to offer our guests the variety and discoveries they love while doing it in a healthy and delicious way”
Fogo says the new options join its existing vegetarian offerings, such as cauliflower steak, on the main menu, and can be ordered for lunch, brunch and dinner. Described as protein and nutrient-dense, the new selections include:
- Seared Tofu with Miso Black Bean Pasta – Chimichurri-marinated tofu with green onions, napa cabbage, pickled onions and carrots served over black bean pasta with a ginger-miso dressing.
- Roasted Power Vegetable Bowl – Roasted Eggplant, Marinated Mushrooms, Roasted Zucchini, Asparagus and Baby Pepper Chimichurri served with Spinach Rice.
At its Market Table salad bar, Fogo will now offer “Spring Hummus,” made with fresh herbs, roasted garlic and citrus, as well as several new salads and gluten-free pastas.
For “culinary explorers”.
According to the company, its updated menu reflects increased demand from younger consumers for more plant-based and vegetable-forward meals.
“Our young and dynamic guests consider themselves food explorers who look for new culinary discoveries with every visit,” said Barry McGowan, Fogo de Chao’s chief executive officer. “For nearly 45 years we’ve provided nutrient-dense and plant-forward dining options for every occasion and dietary tribe through our Market Table. With the rollout of our new dining choices and clean cocktails, we offer our guests the variety and discoveries they want while doing so in a healthy and delicious way.”