Buddha Bowl! Crispy baked tofu marinated in soy sauce, rice vinegar, coconut oil & maple syrup. Beet, carrot & onion slaw made with apple cider vinegar, Vegenaise & Himalayan pink rock salt. Avocado, roasted tomatoes, a base of fresh lettuce/spinach and brown rice. Topped with tahini, lemon & maple dressing and a sprinkle of hemp hearts.