Drain the tofu and squeeze out any excess liquid by wrapping the block in paper towel and weighing down for at least 30 minutes.

Prepare the dressing by whisking together all ingredients in a medium bowl. Cube the tofu, and toss in the dressing. Let the tofu sit in the dressing for at least 1 hour or up to overnight.

When the tofu is ready, preheat the oven to 425 degrees. Chop the asparagus spears into thirds and arrange with the green onions on a baking dish. Toss in 1-1/2 T. olive oil, salt, and pepper.

Cut the acorn squash in half and scoop out the seeds. Chop into half moon slices, then in half again (something like quarters) and arrange on another baking sheet. Drizzle with remaining 1-1/2 T. oil, salt, and pepper.

Add the tofu to either sheet (wherever you have more room), keeping everything in an even layer. Reserve the extra dressing for serving. Roast the vegetables for 25-30 minutes; you want them to be very brown and almost caramelized, but not burnt.

To serve, wash and mix the greens and distribute evenly in large bowls. Top with roasted vegetables and tofu and remaining dressing. Let the heat from the vegetables wilt the greens slightly.