DINNER WAS A KNOCKOUT TONIGHT! I was craving something homey – and what’s homier than BBQ? I wanted to do something that was non-grilling friendly (cause we can do BBQ right in the house!) I honestly can say my taste buds were #satisfied and I could not wait to share this with everyone! so here’s what’s pictured – BBQ tofu steaks, baked beans, roasted corn, roasted sweet potato, MAC AND CHEESE – side note I’ve always been lowkey scared to make vegan mac and cheese but this is something that is fun and can be played with!! I made the mac and cheese with Miyokos Creamery smoked and regular mozzarella, Kitehill cream cheese, and Violife foods Cobey jack shreds – official details below (CAN’T BELIEVE IM SAYING THAT!!!) and lastly the kale salad. I truly hope everyone had an amazing weekend! As always stay safe – love you all!


Recipe by blkandveganCourse: Lunch, DinnerCuisine: BBQ, American


Prep time


Cooking time



BBQ in the house – cause we bored in the house and we in the house bored!


  • BBQ Tofu Steaks
  • 1/2 block firm or extra firm tofu

  • 1 tsp liquid smoke

  • 1tsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1/2 tsp red chili flakes

  • 2-3 tbsp vegan BBQ sauce

  • Mac and Cheese
  • 2 cups macaroni noodles

  • 2 tbsp vegan butter

  • 1/2 @traderjoes vegan garlic spread

  • 1/2 @kitehill  vegan cheese

  • 1/2 @miyokoscreamery Smoked Mozzarella

  • 1/2 @miyokoscreamery Mozzarella Block

  • 1 1/2 cup @violife_foods Colby Cheese

  • Pepper to taste

  • Dash of Paprika

  • Baked Beans
  • 1 can Vegetarian Baked Beans

  • 1/4th white onion

  • 3 cloves garlic

  • 1/2 Trader Joe’s Beef-less Beef

  • Open-Faced Sweet Potato
  • 1 large sweet potato

  • 1 tsp olive oil

  • 1 tsp brown sugar – per side

  • 1/2 tsp sugar -per side

  • Dash of cinnamon

  • Corn
  • Fresh corn

  • 1 tsp vegan butter

  • Salt and pepper to taste

  • Garlic powder to taste

  • Kale Salad
  • 1/2 pack pre-washed kale

  • 1/2 lemon squeezed

  • 1 tsp olive oil

  • 1/2 Fuji apple thinly sliced

  • 1/4 red onion

  • Croutons ( 1-2 sourdough bread, slathered with vegan butter, oregano and garlic powder and heated on broil until crispy)


  • Mac and Cheese
  • Boil your macaroni noodles over a rolling boil of water with salt.
  • Once tender, strain and add 1/2 Kite Hill cream cheese and mix to cover each noodle evenly – set aside.
  • Heat up a large skillet with 2 tbsp vegan butter
  • Add in your 1/2 package of vegan garlic spread and Voilalife cheese and bring to a low simmer
  • Add in your noodles and mix well
  • Set your oven to 375
  • Grabbing an oven-safe pan – spay it down, and begin to lay half of your macaroni and cheese in the pan. Top with @miyokoscreamery smoked and regular mozzarella cheese and @violife_foods Colby cheese shreds. Sprinkle pepper and a little paprika
  • Top off with the extra macaroni noodles and top with @miyokoscreamery smoked and regular mozzarella cheese and @violife_foods Colby cheese shreds and a little pepper
  • Set in the oven covered for 30 minutes and uncovered on broil for less than 1 minute checking constantly.
  • Voila!
  • BBQ Tofu Steaks
  • Chop your tofu into thick blocks and wrap in paper towel and place a heavy object on top for 15 minutes
  • Take out of the towel and create a diamond design on top of each tofu block and season with liquid smoke, oil, smoked paprika, garlic and salt/pepper and place in the air fryer for 15 minutes @ 400
  • Once complete, top each tofu block with BBQ and enjoy!
  • Open Faced Sweet Potato
  • Preheat oven to 400
  • Cut your sweet potato in half and cover with olive oil and place on a cookie sheet
  • Add brown sugar, sugar and cinnamon to each potato
  • Set in the oven and roast until tender – about 30 minutes
  • Baked Beans
  • Start with a medium-sized pot add your oil, onions, and garlic and cook until fragrant!
  • Add in your Beefless beef and cook for five minutes – add in your baked beans bring to a low simmer and voila!
  • Corn
  • Clean corn thoroughly and remove excess hairs
  • Add butter and seasonings and cook @ 375 for 25 minutes and broil for less than 1 minute
  • Kale Salad
  • Wash your kale ( even though pre-washed) and season with salt, pepper, lemon, and oil
  • Make your croutons by buttering sourdough bread with earth balance, adding garlic powder and oregano and broil until crispy. Chop into crouton shape and add to kale
  • Chop up your walnuts, apples, and onion and place on top