Spicy Tofu & Egg Salad Bowl

Cover eggs with water in a saucepan and bring to a boil.

Cover, remove from heat, and let stand for 10–12 minutes.

Cool eggs in ice water, then peel and halve.

Meanwhile, cook edamame according to package directions; drain and cool.

Pat tofu thoroughly dry with paper towels.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Cook tofu for 8–10 minutes, turning until golden; add chili flakes and half the salt during the final minute.

Whisk remaining olive oil and salt with lime juice.

Divide greens, tomatoes, edamame, tofu, and eggs between two bowls.

Drizzle with dressing and sprinkle with green onions.