Prep and cook the tofu: preheat the oven to 400 degrees. Cut the tofu in half horizontally. Get the water out of the tofu by gently pressing it between two paper towels. Repeat two or three times until the tofu is relatively dry. Place the tofu on a lightly oiled baking sheet and season on all sides with the BBQ spice blend, salt, and pepper. Bake for 35-40 minutes, flipping halfway through cooking, until golden brown.

Mince or grate the garlic. Halve, peel, and thinly slice the red onion. Trim the green beans. Cut the corn kernels off the cob. Slice the jalapeño as thinly as possible, removing the seeds and ribs if you prefer less heat.

Pickle the red onion: place 1/4 of the red onion in a small bowl with the red wine vinegar.

Make the barbecue sauce: heat 1 teaspoon oil in a medium pot over medium heat. Add the jalapeño, garlic, and remaining red onion to the pot and cook, tossing, for 5-6 minutes until it’s soft and starts to brown. Add the ketchup, 2 cups water, 1 vegetable stock concentrate, and hot sauce (to taste) to the pot. Simmer for 8-10 minutes, until very thick.

Heat 1 teaspoon oil in a large pan over medium-high heat. Add the green beans and cook, tossing, for 2-3 minutes. Season with salt and pepper. Add the corn to the pan and cook, tossing, another 4-5 minutes, until green beans are tender. Season with salt and pepper.

Cook the polenta: bring 2 cups water to a boil in a medium pot. When boiling, whisk in the polenta slowly to prevent clumping. Reduce heat to low and continue to whisk for 3-5 minutes, until thick but still creamy. Stir in the cheddar cheese then season with salt and pepper.

Plate the polenta, then top with the tofu and barbecue sauce. Serve alongside the corn and green beans. Garnish with the pickled red onion and enjoy!