Preheat large skillet on medium heat, spray with cooking spray and make scrambled eggs. Transfer to a large salad bowl.
Wipe clean or rinse the skillet, return to medium – high heat and add coconut oil. Add tofu and salt, cook until somewhat golden brown, stirring occasionally and watching closely not to burn. Transfer to the bowl with eggs along with remaining Salad ingredients.
Pour dressing over the salad, mix gently and serve cold.
Store: Refrigerate covered for up to 2 days.
*Omit for vegan or vegetarian version. **You can skip tofu or substitute with cooked diced chicken.
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