Preheat oven to 325℉. Line baking sheets with parchment paper or reusable silicone baking mat. Set aside.
Whisk together flour, salt, and baking soda. Set aside.
In a large bowl, beat together coconut oil, brown sugar, sugar, tofu, and vanilla until smooth. Scrape down sides of bowl as needed.
Add in the flour mixture. Mix until there are no longer any dry streaks of flour.
Fold in chocolate and walnuts until evenly distributed.
Use a size 24 scoop to portion out dough. Place dough balls at least 2 inches apart on prepared baking sheet. Use the palm of your hand or the flat bottom of a drinking glass to gently flatten cookie dough balls to a thickness of about ½-inch or 1.5 centimeters.
Bake for 14-16 minutes, rotating pan midway through baking. Remove from oven. If desired, lightly sprinkle hot cookies with Maldon salt flakes. Cool cookies in baking sheet for 5 minutes. Then, unmold cookies and transfer to wire rack to cool to room temperature.