BBQ Feast

Ingredients

• 1 watermelon
• 1 box gluten free corn bread mix
• 2 cans baked beans (make sure they are vegan)
• 2 bags extra sweet frozen corn or 10 heads of corn

Mac and Cheese

• 1 pound elbow macaroni
• 1 tablespoon vegetable oil
• 3 cups milk
• 1 teaspoon salt
• 4 cups (16 ounces) shredded sharp cheddar cheese
• 1/2 cup butter
• 1/2 teaspoon garlic powder
• 1 tsp onion powder
• 1 Jalapeno
• 1 package cream cheese

BBQ Tofu

• 5, 14-ounce blocks firm or extra-firm tofu
• 5 tablespoons olive oil
• 5 tablespoons cornstarch
• 1.25 teaspoon salt
• 1.5 cup of your favorite BBQ sauce
• .5 cup of low fodmap BBQ sauce

Instructions

Suggested order to do things in

1. Boil mac and cheese water.
2. Preheat ovens to 400.
3. Start the mac and cheese.
4. Prep the corn on the cob, and tofu for cooking.
5. Start the tofu.
6. Start the water boiling for the corn.
7. Start the corn bread in the other oven.
8. Cook the corn. Also flip the tofu around here.
9. Cut the watermelon. Prep a salad.

Mac and cheese

1. Cook the macaroni in boiling salted water following the package directions. Drain well.
2. While macaroni cooks, deseed and chop the jalapeno. Fry for a few minutes until starting to be tender.
3. [If you’re pressed on time, just combine macaroni and other ingredients in a big pot and fold together over medium heat]
4. Generously butter the bottom and sides of the crockery insert of a 3 1/2 to 5-quart slow cooker.
5. Toss hot macaroni in the slow cooker with all the remaining ingredients.
6. Stir gently to combine (it’s fine if it’s not mixed evenly) and then cover and cook on LOW for 1.5-2 hours.
7. Stir before serving.

BBQ Tofu

1. Preheat the oven to 400 degrees and grease 2 large sheet pans.
2. Slice the tofu crosswise into 1/2 inch pieces, then slice each piece diagonally into 2 triangles. You can also simply cut the tofu into cubes or rectangles.
3. Add the tofu pieces to a large ziplock bag (I wash and re-use these). Now add the olive oil, cornstarch and salt, close the bag and very gently shake to coat the tofu.
4. Arrange on the prepared baking sheet and bake for 20 minutes until golden on top. Remove from the oven briefly and pour on the bbq sauce, give it a little stir so the bbq sauce coats the tofu pieces and bake for another 10 minutes.
5. Remove from the oven and serve immediately. It can be stored in the refrigerator for 3-5 days, but it doesn’t freeze well. You can reheat it in the microwave, air fryer, oven or the stovetop.

Corn

1. (If using frozen) Cook corn on the stove until hot and starting to get little darker spots.
2. (If using corn on the cob) Peel the corn on the cob and remove the silks.
3. Fill a large pot about 3/4 full with water. Bring the water to a boil over medium heat.
4. Add the peeled corn on the cob. Cover and return to a boil. Cook for 5-7 minutes.
5. Remove the corn on the cob from the hot water and place on a platter. Serve while hot with butter, earth balance, pepper, and salt.

Other

1. Make a large salad.
2. Slice watermelon.
3. Bake cornbread according to instructions.
4. Heat up baked beans.

Crispy Baked BBQ Tofu