Vegan Greek Salad with Crispy Scrambled Tofu

1. Cut a piece of tofu and pat it dry with a paper towel.
2. Crumble the tofu with your hands over a skillet and add olive oil, garlic powder, paprika, and cumin.
3. Turn on high heat and cook until golden. Add some coconut aminos and cook some more until crispy.
4. Add mixed greens to a bowl with chopped cucumber, tomatoes, kalamata olives, crumbled vegan feta, and avocado pieces.
5. Season the salad with olive oil, juice of 1/2 lime, and balsamic glaze.
6. Serve with the crispy scrambled tofu and enjoy!