High Fiber, High Protein Squash Bowl (macro friendly!)

0 Preheat the oven to 425.
1 Optional: Poke the squash a few times with a fork and place in the microwave for 2 minutes - this step will soften it slightly and make it easier to cut, but you can skip it if you'd like!
2 Slice in half and remove the seeds. Peel if desired, but leaving the skin on adds fiber and a nice crunchy texture! We think it's delicious. Cut into 1" cubes and transfer to a bowl. Optional to lightly spray with olive oil, otherwise just generously sprinkle with salt and pepper and 1/2 tsp garlic powder and transfer to a large metal baking sheet.
3 Cube the tofu and add it to the same bowl. Sprinkle with salt, pepper, 1/2 tsp garlic powder and nutritional yeast. Toss to evenly coat, then add to the same baking sheet, spreading into an even layer and making sure not to overcrowd. Transfer to the oven and bake for 20-25 minutes, flipping once halfway through, until tofu is golden and squash is tender.
4 While the squash and tofu are baking, add the kale to the bowl and drizzle with lemon juice, a pinch of salt, and optional olive oil. Use your hands to massage for 15-30 seconds until tender.
5 Next, add the ingredients for the sauce to a blender and puree until smooth and creamy. Season to taste and add additional water if desired to thin.
6 To serve, place the tofu in the bottom of the bowl and top with the roasted squash and tofu. Drizzle with the sauce and enjoy!