Stem, seed, remove ribs, and cut red bell pepper into 1" dice.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Cut into 1" dice.

Add bbq spice rub, 1 tablespoon olive oil, 1/4 tsp salt and a pinch of pepper to a mixing bowl. Add diced tofu and toss to combine. Transfer to prepared baking sheet and spread into a single layer. Roast in a hot oven until browned and crispy, 20-25 minutes, stirring halfway through.

Remove from oven and toss with half the bbq sauce.

While tofu roasts, prepare the rice.

"Bring a small pot with rice and 11/2 cups water to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner and stir in vegetable mixture. Set aside.

"Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add peppers, and cook until slightly tender, 5-7 minutes. Add corn, beans, garlic salt, and green onion bottoms to hot pan and stir occasionally until browned and tender, 2-3 minutes.

Add slaw mix and dressing to a mixing bowl until completely combined.

Plate dish as pictured on front of card, topping with remaining bbq sauce and green onion bottoms. Bon appétit!