Preheat the oven to 400F. To a small bowl, add the yogurt, garlic, maple syrup, and grate in the zest of the whole lemon. Cut a small wedge off the lemon then squeeze the juice (about 2 tsp) into the yogurt mixture. Add a pinch of salt then stir well together to combine. Cover and store in the fridge.

Add the sliced squash to a baking tray with the nutritional yeast, thyme, garlic powder, and oil. Toss the slices together until fully coated, then spread out on the tray so the slices are not overlapping. Bake in the oven for 18-20 minutes until golden, making sure to flip the slices halfway through baking. Add a pinch of salt to the squash after it’s done baking.

To a separate small bowl add the balsamic vinegar, maple syrup, tamari, nutritional yeast, thyme, oregano, coriander, garlic, and oil. Cut another wedge of the lemon then squeeze the juice (about 2 tsp) into the marinade and whisk together.

Remove the block of tofu from its package and pat dry with a clean towel. Using a sharp knife, cut the block into thin slabs and place each piece on a parchment lined baking tray.

Brush the top of each tofu slice with the balsamic sauce to coat then place the tofu in the oven to bake for 8 minutes.

Remove the tray and carefully flip the tofu slices, then brush the top side with the sauce again. Bake in the oven for another 7-8 minutes or until the edges start to brown slightly.

When ready to assemble, toast your favorite bread then add a smear of the yogurt sauce on one of the slices. Top that with a few tofu slices, some acorn squash slices, your favorite greens, pickled onions, and a drizzle of balsamic glaze then top with the remaining slice of bread and enjoy.