Brown rice cooked in vegetable stock, black beans, fresh corn, deep-fried tofu, and stir-fried broccoli with soy sauce & sriracha.
Taco salad with Salsa Baked Tofu (spinach & butter lettuce, fresh corn, chopped tomato, salsa baked tofu, avocado mixed with lemon juice and a pinch of salt, black beans, Daiya cheddar shreds, organic blue and yellow tortilla chips, salsa, and hummus.)
Baby spinach, sliced cucumber, Mary’s crackers, curried roasted sweet potatoes & carrots, and tri-colour quinoa.
Sriracha & soy sauce tofu, baby spinach, cucumber slices, shredded carrot, Daiya cheddar style shreds, hemp hearts, chopped almond and a balsamic vinaigrette.
Brown rice and black bean burrito (filling: brown rice, black beans, sautéed tofu, bell peppers, taco seasoning, salsa, hummus, and daiya + butter lettuce and tomato.) Carrot sticks and cucumber with hummus + hemp hearts.