Sweet and Sour Tofu Salad: A Healthy and Fertility-Boosting Meal

Ingredients

• For the Pineapple Dressing:
• Pineapple Juice (1/3 cup)
• Lemon Juice (1/4 cup)
• 1 tablespoon vegan mayonnaise
• 2 teaspoons raw cane sugar or your preferred sweetener
• 1 teaspoon Dijon mustard
• 1/8 teaspoon Smoked paprika
• 3 minced garlic cloves
• Half teaspoon of roasted black sesame seeds
• 1/2 teaspoon of roasted golden sesame seeds
• Salt and Black pepper
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• For the Tofu Salad:
• One English cucumber (deseeded and chopped)
• 12 red cherry tomatoes
• 12 orange cherry tomatoes
• 15 ounces of canned pineapple chunks (drained and sliced to smaller pieces)
• 14 ounces of organic firm tofu (diced after being squeezed)
• Salt to taste

Instructions

• To make the pineapple dressing; whisk together all the ingredients in a small bowl until well combined.
• To suit your tastes; adjust the sugar; pepper and salt. Place aside.
• To prepare the tofu salad; preheat a skillet over medium-low heat.
• For about 10 minutes; pan-fry the tofu cubes until golden brown on both sides.
• Add salt; then transfer to a large mixing basin.
• In the same skillet over low heat; grill the onion slices until lightly caramelized; about 5 minutes.
• Add them to the bowl with the tofu for mixing.
• To the mixing bowl; add the pieces of pineapple; cucumber and cherry tomatoes.
• Add approximately a third of the pineapple dressing and gently mix to coat everything.
• Add more dressing if needed.
• Serve the salad cold or at room temperature
• or store in an airtight container in the refrigerator for up to 3 days.
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• Tips:
• If you like; you may substitute fresh pineapple for the canned kind. Just be certain to chop it finely and reserve some liquid for the dressing.
• If you are not vegan or have dietary constraints; you may easily substitute regular mayonnaise for the vegan version.
• In a dry skillet over low heat; you may toast your own sesame seeds until fragrant and lightly browned. Be sure to shake the pan regularly to keep them from burning.