Preheat the oven to 190oC/Gas Mark 5 and line a baking tray with greaseproof paper.
Place the butternut squash wedges and garlic cloves onto the tray and drizzle with 1 tbsp oil. Transfer to the oven to bake for 20 minutes. Add the tofu pieces to the tray and return to the oven for a further 5 minutes.
Meanwhile, place a frying pan on medium heat and add the remaining oil. Fry the kale for 1 minute, before stirring through the lentils and cooking for a further 3 minutes. Remove from the heat and mix through the parsley and chives. Add the baked butternut squash, garlic and tofu pieces to the salad.
To make the dressing, mix together the lemon juice, extra-virgin olive oil, black pepper and salt.
Serve the salad with the dressing and sprinkle with toasted seeds to serve.