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Preheat the oven to 375 Fahrenheit and line a baking sheet with parchment paper.
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Slice cherry tomatoes in half and set aside. Defrost or prepare corn and set aside.
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Slice tofu into 0.5" x 2" x 2" squares and lay them out across one side of the baking sheet.
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Slice yellow crooked neck squash into 1" cubes and place them on the other side of the baking sheet.
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In a small bowl or container mix all the spices then sprinkle them overtop of the tofu on the baking sheet.
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Place baking sheet in the oven and bake for 30 minutes. Then remove the baking sheet from the oven and use a spatula to remove the squash from the baking sheet. Set the squash aside, but leave the tofu on the sheet.
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Turn the oven on broil. Once hot, put the tofu back in the oven for 3-4 minutes or until the edges are golden. Remove and let cool. Then cut the tofu into smaller cubes.
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Next, put all salad dressing ingredients in a small blender and blend until smooth.
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Place all prepared ingredients in a large salad bowl and toss with the dressing.
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Serve!