Coconut Crumbed Tofu

1. Slice the tofu into 1 cm thick rectangular slices.
2. Sprinkle shredded coconut onto a plate.
3. Whisk the egg and dip one slice of tofu first in the beaten egg and then coat tofu in shredded coconut. Repeat with the remaining slices of tofu.
4. Heat 1 tablespoon of coconut oil in a pan and cook the tofu slices for 2 to 3 minutes on each side, until they are golden brown.
5. Remove and place onto a paper towel to dry off any excess oil.
6. Place salad greens onto a serving platter.
7. Arrange halved cherry tomatoes and coconut tofu slices on top of the green salad.
8. Drizzle over 1 teaspoon of coconut oil and a squeeze of lemon as a dressing. Enjoy!

Serves 2