Preheat the oven to 400°F (204°C) and line two baking sheets with parchment paper
Cube the pressed tofu into 1-inch cubes and place in a large bowl and toss with ½ cup of the BBQ sauce. 20 minutes before the sweet potatoes are done, spread the tofu evenly on one of the baking sheets and roast for 20 minutes, turning after 10 minutes.
FOR THE SWEET POTATOES
Evenly spread the sweet potatoes on one of the baking sheets and evenly drizzle with the olive oil. Salt and pepper the potatoes and toss them. Roast for 15 minutes then toss them. Roast another 15 minutes or until they’re golden brown and fork tender.
FOR THE COLLARD GREENS AND BLACK-EYED PEAS
Heat a large pot on medium-high heat. When the pan is hot add 2 tablespoon of the vegetable broth and then add the onions and saute for 5 to 7 minutes, or until they’re soft and transclucent. Add the garlic and saute for 2 minutes.
Add the vegetable broth to the onions and garlic and stir in the smoked paprika, vinegar, liquid smoke, bay leaf, and salt and pepper until combined and bring to a boil.
When the broth is boiling, turn the heat down to a simmer and stir in the collard greens and black-eyed peas until well combined. If the greens and peas aren’t slightly covered in broth, add a little more broth or some water. Simmer for 20 minutes, stirring frequently.
FOR THE GRITS
While the greens are simmering, make the grits.
In a medium sauce pan, bring the milk and butter to a low boil on medium heat. When the milk is just boiling, whisk in the grits and reduce the heat to low. Cover and simmer for approximately 15 minutes, or until the grits are thick and creamy. Stir frequently to avoid scorching the bottom.
TO ASSEMBLE THE BOWLS
Put 1 cup of grits on the bottom of the bowl then layer the remaining ingredients however you like. Add some extra BBQ sauce and two pickles if desired.