Peel the onion(s), and dice ¼ cup (½ cup). Peel and thinly slice carrots. Destem collard greens, separate the leaves and stems, roughly chop leaves and thinly slice stems. Cut corn kernels off the cob. Drain tofu, pat dry, and cut into 1 inch cubes. TIP: Save the remaining onion for your own use.

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and a pinch of salt and cook, tossing occasionally, until browned in places, 5 to 6 minutes. Add Bali BBQ sauce and just 1 tbsp (2 tbsp) apple cider vinegar to the skillet with the tofu and cook until sauce is sticky, 2 to 3 minutes. Transfer BBQ tofu to a plate and cover to keep warm. TIPS: Work in batches for the 4 serving meal. We will use this skillet again in a later step.

Heat 1 tsp (2 tsp) vegetable oil in a medium saucepan over medium heat. Add ¼ cup (½ cup) diced onion and a pinch of salt. Cook until softened, 3 to 5 minutes. Add corn and cook until warmed, 2 to 3 minutes. Add almond milk, ¼ cup (½ cup) water, nutritional yeast, and cornstarch, and whisk. Simmer until creamy, 2 to 3 minutes. Reduce heat to low and cover to keep warm.

Return the large nonstick skillet to medium heat with 1 tsp (2 tsp) vegetable oil. Add sliced carrot and cook until tender, 3 to 5 minutes. Add sliced collard stems and cook until softened, 2 to 3 minutes. Add chopped collard leaves and remaining apple cider vinegar and cook until greens are wilted, 3 to 5 minutes.

Divide the Southern collard greens and carrots between large bowls. Top with creamed corn and barbecue tofu. Tuck in!