Begin by pressing the tofu to release as much of the liquid as possible. Create the breading station with the almond flour, one cup of the coconut wash and the gluten free breadcrumbs. Heat the oil on medium high heat. Take the tofu through the flour, then the coconut milk and finish with the gluten free breadcrumbs.

Add into the skillet and cook the tofu for about 2 minutes per side. Remove from the skillet and drain on a cooling rack. Create the final dish by placing a lot of arugula into the bowl and topping with the tofu milanese. Finish by drizzling with the mixture of the remaining coconut milk with the salt and pepper.

Serve and enjoy!