Tofu, Broccoli and Butternut Squash with Creamy Tahini Sauce

Ingredients

• 14 oz extra firm tofu, drained and blotted dry, cut into 8 equal pieces
• 1 Tbsp low sodium soy sauce
• 1 head(s) uncooked broccoli, cut into florets (use a large head)
• 4 tsp olive oil, divided
• 1 1/4 tsp kosher salt, divided (or to taste)
• 1/2 tsp black pepper, freshly ground (or to taste)
• 2 pound(s) uncooked butternut squash, peeled, seeded, cut into 1½-in chunks
• 2 clove(s), medium garlic clove(s), thinly sliced
• 2 Tbsp tahini
• 2 Tbsp plain fat free yogurt
• 2 Tbsp fresh lemon juice
• 2 Tbsp water, warm
• 1 tsp Sriracha hot sauce, (or to taste)
• 2 Tbsp green pumpkin seeds (pepitas), toasted