Start by marinating your pressed tofu. Cut it into one inch cubes and place in a bowl or dish. Pour over the liquid aminos and and the all purpose seasoning, tossing until fully coated.
Preheat your oven to 425.
Cut your delicate squash in half, and scrape out the sides. Cut each half into 1/4 thick slices. Halve the Brussel sprouts.
On a parchment lined baking sheet, dump your tofu. In the dish the tofu was in, add the vegetables and toss with one tablespoon of olive oil and salt. Add these to the same baking sheet.
In a mesh strainer, add the squash seeds. Run under water and separate the pulp from the seed. It usually falls away pretty easily. Discard the pulp and shake the water off the seeds. Add seeds to baking sheet with a sprinkle of salt.
Roast the tofu and vegetables for 35 minutes. After 15 minutes in the oven, the seeds should be crisp. Remove them and set aside in a bowl, and toss the veggies, then return to oven.
While that roasts, make the dressing. Whisk together dijon, maple syrup, tahini, and lemon juice and water. If it seems too thick, keep adding water a drizzle at a time until it reaches a pourable consistency.
In a large bowl toss the lettuces with half the dressing. Once the tofu and vegetables are done roasting, arrange them on top of the lettuces. Add the cranberries, pumpkin seeds, and the rest of the dressing. Toss and serve! Enjoy