Preheat the oven to 350F and prepare a baking sheet. On a cutting board, finely mince the purple onion and garlic. Wash and chop the collard leaves in to fours (they’ll be too large to appear bite-sized, but that’s okay because they will wilt during cooking). Finely mince the green onion and set aside for garnish. Rinse and drain the tofu and cut in to 1/3-inch thick fillets.

In a bowl, place the dry BBQ seasoning and add tofu filets one-by-one, ensuring each filet is completely coated with the spices. Arrange coated tofu filets on baking sheet (allowing some room on the pan for you to add other items toward the end of the baking cycle) and bake in the oven for 15 – 20 minutes. At 15 minutes, flip filets and bake for another 15 – 20 minutes. Toward the last 5-7 minutes of baking, brush both sides of filets with BBQ sauce. Remove tofu from oven and set aside. Coat with more BBQ sauce, if desired.

Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain.

Heat 1 Tbsp. olive oil in same pot over medium heat. Add minced garlic, and sauté 1 - 2 minutes, or until golden brown and fragrant. Add drained greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and set aside.

In a sauce pan, combine the quinoa with 2 cups of water and the veggie bouillon cube and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, about 20 minutes. Stir in half of the minced purple onion (save the rest for garnish), nutritional yeast, liquid smoke, soymilk, and salt and freshly-ground pepper to taste, and consistently stir together over low heat until combined and smooth (about 3 minutes). Remove from heat and set aside.

In a shallow bowl, line the bottom with a generous dollop of quinoa grits. Add two tofu fillets and collards and garnish with green and purple onion.