Preheat oven to 450 Fahrenheit (230 Celsius).
Prepare a rimmed baking sheet with parchment paper.
Cut tofu into 1 inch cubes and place on one half of the baking sheet without any oil.
If using fresh squash, trim and scoop out innards. Then, slice the squash into 1/2 inch (1 cm) by 1 inch (2.5cm) pieces.
In a mixing bowl, toss squash pieces with 1 tablespoon extra virgin olive oil and a generous pinch of salt and pepper and place on other half of baking sheet.
Bake squash and tofu for 22-25 minutes until tofu is dried out and crisp and squash turns golden. Remove from heat.
In the same mixing bowl, mix 2 tbsp tamari, 1 tbsp sesame oil and sriracha and toss tofu cubes with marinade. Set aside.
Meanwhile, fill a large pot halfway with water and heat to boiling.
In a medium pot, simmer mushroom broth over low medium heat with 2 tbsp tamari.
When the large pot is boiling, add soba and cook according to package directions
Place the enoki mushrooms and the bok choy in a colander in the sink. When the soba is ready, carefully pour it over the vegetables to help them wilt. Give the noodles a quick rinse with cool water.
To assemble, portion out the noodles and vegetables. Top with tofu. Pour out the remaining tofu marinade into the broth and then ladle broth over the noodles.