Tofu Feta (you can sub with 8 oz. store-bought vegan feta to skip this step)
2tablespoonscoconut vinegaror apple cider vinegar
1tablespoonapple cider vinegar
1kabocha squash, halved with seeds scooped outmine was roughly 2 1/2 pounds
1tablespoonhigh-heat oilsuch as sunflower oil
1/2teaspoon black pepper
1 1/2cupscooked brown, green, or black lentils
1/2cupthinly sliced red onion slivers
For the Tofu Feta: cut tofu into 1/2-inch cubes, and place them in a resealable container, or back into the tofu container. Whisk together water, olive oil, vinegar, salt, and oregano, then pour mixture over tofu. Cover container and let marinate for at least 2 hours, or overnight (I typically go overnight, since it's easy to prep).
For the Thyme Vinaigrette: Whisk together all vinaigrette ingredients, until combined. Place in refrigerator while you prep the squash, so that the flavors can meld. The dressing will separate, so just give it a shake or stir before using it.
For the Salad Assembly: Preheat oven to 400F, and line a baking sheet with parchment paper. Roughly chop the kabocha squash and place it on the baking sheet. Drizzle oil over the top, sprinkle with salt and pepper, then mix it together until even coated (I use my hands).
Roast squash for 30 minutes, stirring it around halfway through. Pierce with a fork to test tenderness. Once cooked, but not too soft, place baking sheet on cooling rack for squash to reach room temperature.
In a large mixing bowl, place squash, cooked lentils, red onion and arugula. Drain marinade from tofu feta, and add it to the bowl. Drizzle dressing over the top and gently toss until evenly coated. Refrigerate until ready to serve!
If you make this recipe ahead of time, leave the arugula and dressing out until you're ready to serve, so that the greens don't wilt too much.