To make the tofu, in a large bowl make a marinade by combining the vinegar, onion, thyme, marjoram, cane juice, oil, lemon juice, parsley, garlic, salt, and pepper. Pour 1⁄4 cup of the marinade into a shallow, medium baking pan, reserving the rest.

Heat a stovetop or outdoor grill to high heat.

Spray the tofu pieces evenly with cooking spray on both sides. Grill for about 1 to 2 minutes on each side, flipping them with a long spatula, until distinct hash marks form. Transfer to the baking pan, setting them atop the marinade and pouring the reserved marinade over. Cover the pan and refrigerate for 2 to 3 hours (or up to 8 hours for more flavor, but no longer, because the tofu will become very tart).

To make the pumpkins, halve them, remove the stems, and, using a spoon, scrape out the seeds and discard (or save them to clean and roast later). Slice them into 1- to 2-inch crescents. In a large bowl, combine the agave syrup, 1 tablespoon of the oil, salt, and pepper. Coat the pumpkins with the mixture. Place the pumpkins on the prepared baking sheet and roast until they are fork-tender, 15 to 20 minutes. Let them cool, then toss them with the arugula and remaining 2 tablespoons of oil. Set aside.

To make the sauce, heat the oil in a small sauté pan over medium heat. Add the sun-dried tomatoes, garlic, onion, and beans, and sauté for a few minutes until the garlic is golden brown. Reduce the heat to medium-low and stir in the reserved bean liquid, vinegar, parsley, cane juice, salt, and pepper. Turn off the heat. Quickly stir in the buttery spread until it melts and incorporates into the sauce and the sauce turns opaque.

Heat a medium sauté́ pan or stovetop griddle over medium heat. Remove the tofu pieces from the marinade with a slotted spatula and, working in batches, cook them until they’re heated through and crispy on the outside, 1 to 2 minutes on each side.

To serve, divide the pumpkin salad among 4 plates. Top each with 2 pieces of tofu and drizzle the white bean sauce on top.