1. Cut tofu into 1-inch cubes and place in a container with a tight-fitting lid. Add soy sauce, sesame oil, and crushed red pepper. Cover container and turn over several times to mix ingredients. Refrigerate 1 hour. Drain and discard liquid before serving.
2. Prepare rice according to package directions. Stir in edamame, set aside, and keep warm. Prepare squash according to package directions, set aside, and keep warm. Prepare Curry Yogurt Dressing.
3. In a large skillet, heat oil over medium-high heat. Add mushrooms and cook 4 minutes or until mushrooms begin to brown, stirring occasionally. Meanwhile, cook asparagus in microwave on high (100% power) 2 minutes. Add asparagus to mushrooms and remove skillet from heat. Season with salt to taste.
4. To serve, divide tofu, rice mixture, mushroom mixture, and squash among four bowls. Drizzle with Curry Yogurt Dressing.

Curry Yogurt Dressing: Whisk together 1 cup light coconut milk, 1 cup Greek yogurt, and 2 Tbsp. Thai red curry paste. Season to taste with Fresh Thyme fine sea salt.

Each serving contains: 708 calories, 23 g fat, 6 g saturated fat, 0 g trans fat, 9 mg cholesterol,  693 mg sodium, 95 g carbohydrates, 12 g fiber, 10 g sugar, 36 g protein. Daily values: 92% vitamin A, 20% vitamin C, 28% calcium, 42% iron.