1 14-ounce package firm tofu, drained and coarsely crumbled
1 pint cherry tomatoes, halved
1 5-ounce package baby spinach (about 8 cups)
2 tablespoons shredded parmesan cheese
1 tablespoon fresh lemon juice
2 whole-wheat pitas, toasted and torn into 1-inch pieces
Put the squash in a sizable bowl that is microwave-safe. Add a splash of water, 1 tablespoon of dill, and salt & pepper to taste. Microwave for 15 minutes, piercing the plastic wrap to allow steam to escape.
While that is happening, warm a sizable nonstick skillet with 1 tablespoon of olive oil over medium-high heat. Add the onion and garlic, and cook them for three minutes while stirring. Stir in the tofu and 1/4 teaspoon salt; cook, undisturbed, 2 minutes, then cook, stirring, until browned, 3 more minutes.
Tofu, onion, and half the tomatoes are moved to one side of the pan, and salt is added to the other. After 3 minutes of cooking with constant stirring, add the tomatoes to the tofu and onion combination. Stir in a little bit of water and half of the spinach until it wilts. Add 1 teaspoon lemon juice and 1 tablespoon parmesan to the mixture.
Combine the tomatoes, remaining spinach, 3 tablespoons dill, 1 tablespoon parmesan, 2 tablespoons olive oil, 2 teaspoons lemon juice, and salt to taste in a bowl with the pitas. Incorporate the squash with the tofu mixture. Offer alongside the salad.