Instructions

1. Slice tofu into 4 rectangles, pat dry with paper towel and set aside.
2. To make marinade whisk together soy sauce, rice vinegar and maple syrup. Cover tofu with marinade and let it sit for at least 5 minutes, 1 hour or overnight depending how rich you want it to taste.
3. Heat coconut oil in a skillet over medium heat.
4. Mix sesame seeds and grated coconut in a small bowl. Dip in tofu rectangles coating both sides.
5. Cook for few minutes on each side until golden brown. For firmer and crispier tofu you can additionally place it in the oven for 10 minutes.
6. To assemble the salad put salad greens on a plate, place two pieces of tofu in the middle and arrange tomato halves around. Drizzle with raspberry dressing and garnish with fresh raspberries.