This completely vegetarian meal inspired by backyard barbecues brings the cookout indoors. Enjoy smoky five-spice roasted tofu with ancho chile powder and smoked paprika. And what’s a barbecue without all the sides? There’s steamed corn kernels over baked beans sweetened with coconut sugar and macaroni topped with a rich and cheesy cheddar-chile sauce.

Ingredients: smoked tofu (non-gmo soybeans, water, calcium sulfate, gluten free soy sauce, salt, pepper, cumin, cinnamon, clove, aniseed, coriander), brown rice elbow macaroni (water, brown rice flour, potato starch, tapioca starch, whole egg, egg white, xanthan gum, salt), dark red kidney beans (dark red kidney beans, water, salt, calcium chloride (a firming agent) and/or disodium edta (to promote color retention)), great northern beans (prepared great northern beans, water, salt, calcium chloride (firming agent)), yellow sweet corn, shredded mild cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto, vegetable color), whole milk, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), tomato sauce (tomato puree (water, tomato paste), water, citric acid, onion powder, garlic powder, red pepper), onions, heavy cream, green onions, tomato paste, olive oil, roasted garlic oil (olive oil, garlic), coconut sugar, apple cider vinegar, date syrup (100% juice of organic medjool dates), garlic, smoked paprika, grated parmesan cheese (milk, cheese cultures, salt, enzymes), sea salt, granulated onion, granulated garlic, ancho chile powder, smoked black pepper, cumin