In a spice grinder or using a mortar and pestle, finely grind the mustard seeds, coriander seeds and cumin seeds. Set aside.

In a large non-stick skillet over medium-high heat, cook the butternut squash in 2 tbsp (30 ml) of the oil for 5 minutes or until it starts to brown.

Add 2 tsp of the spice mixture, the green onions and garlic. Cook for 2 minutes while stirring. Add the chickpeas, white beans and tomatoes. Mix to combine and cook for 2 minutes.

Remove from the heat. Add the dill, lemon zest and half the lemon juice. Season with salt and pepper. Transfer to a serving dish and let cool.

Drizzle the remain lemon juice over both sides of the tofu, then cover with the remaining spice mixture. Season with salt and pepper.

In the same skillet over medium heat, cook the tofu slices in the remaining oil for 3 to 5 minutes each side or until they are nicely golden.

Place the tofu on top of the warm salad. Top with crumbled feta, sunflower seeds, a few fronds of dill and lemon wedges.