Earth Balance Spreads - Made Just Right

This recipe comes from the Made Just Right™ Blogger of the Week, Ali, who writes 'Around the VeggieTable.'

Ali says:

"The tofu* comes out better (texture-wise) when you freeze and then thaw the tofu. It's chewier and less mushy. I like to put it in the freezer as soon as I get it home from the store. It takes SEVERAL days for it to thaw in the fridge, so if you have frozen tofu that you want to use soon, you should thaw it on the countertop for a few hours."

*Tofu: There are varieties of SUPER FIRM tofu, which is even chewier and firmer than 'extra firm tofu'. You can find it at Whole Foods Market and Trader Joe's.

Honey Mustard Tofu with Kale and Butternut Squash
Ingredients
1 block extra firm tofu
3 tbsp olive oil

2 tbsp honey
1/2 tbsp chili powder
2 tbsp brown/dijon mustard
3 clove garlic
1 butternut squash
1 bunch of kale (or other winter greens)

Directions
1. Pre-heat oven to 375 degrees.
2. Drain excess liquid from tofu.  Slice tofu in half crosswise (so it looks like two pieces of sandwich bread…get it?). Place several paper towels below and on top of tofu, and place a dish on top. Place something heavy on top of the plate (I used a 5 pound weight). Let stand for 15-30 minutes.
3. Cut tofu in 1-inch by 1-inch pieces.
4. In a small, microwave-safe bowl, mix olive oil, honey, chili powder and mustard. Microwave marinade for 35 seconds and stir thoroughly.
5. Spray cookie sheet with cooking spray.
6. Coat each piece of tofu in marinade and place on cooking sheet.
7. Coat the butternut squash with olive oil and place on another baking sheet, to go in the oven at the same time as the tofu.
8. Cook tofu at about 30 minutes, turning once. The tofu is done when it is mostly dry and lightly browned. The squash is done when its flesh is fork-tender, about 40 minutes. Cut open squash, remove seeds and slice into pieces.
9. While the tofu and squash are cooking, prepare the kale. Chop into pieces, removing stems.
10. Mince 3 cloves of garlic and saute with olive oil for about 2 minutes.
11. Add the kale and some vegetable stock and cook until the greens are nice and wilted. Add salt and pepper to taste.
12. Toss the greens with the squash pieces and add the tofu pieces.