Superlunch: Coconut fried tofu and rice

Lunch today was a festival of superfoods. I fried some drained tofu (anti-cancer isoflavones, lower-cal than meat) in virgin coconut oil (fights viruses, regulates thyroid, burns fat and lowers cholesterol), added onion (inhibits cancer and atherosclerosis), brown rice (rich in minerals and makes you regular) and yesterday's salsa which had mango (fights cancer, lowers cholesterol, alkalyzes the body), cilantro (lots of antioxidants, regulates sleep cycles, prevents diabetes) and bell pepper (excellent source of carotenoids and vitamin C). I seasoned it with curry powder (anticancer, regulates cholesterol, detoxifies the body), Himalayan salt (contains over 80 trace minerals and, unlike many salts, contains naturally occurring iodine), and black pepper (anti-congestive and healing properties). Not one bad ingredient in the whole dish, and it was delicious.