Slice the tofu into 1 cm thick rectangular slices.
Sprinkle shredded coconut onto a plate.
Whisk the egg and dip one slice of tofu first in the beaten eggand then coat tofu in shredded coconut.
Repeat with the remaining slices.
Heat 1 tablespoon of coconut oil in a pan and cook tofu slices for2-3 minutes on each side until golden brown. Remove and place onto a paper towel to dry off any excess oilPlace salad greens onto a serving plate. Arrange halved cherry tomatoes and coconut tofu slices on topof the green salad.
Drizzle over 1 tsp of coconut oil and a squeeze of lemon as a dressing.