Bring a pot of water to a boil. Salt it and add pasta, cook to your preference. Once pasta is done strain and allow to cool for 5 minutes.

In the meantime coat a medium to large nonstick frypan with spray oil. Add the cubed tofu and if you have it use the Trader Joe’s BBQ Seasoning (or any BBQ style seasoning you like). Cook the tofu over medium heat for about 10 minutes, flipping occasionally, until the tofu is golden and crispy on most sides.

While the tofu cooks in a separate pan you can panfry the corn a bit if desired. Add a touch of spray oil and then add the frozen corn that has been thawed. Cook over medium heat for about 5 mounts, until slightly charred and browned on some pieces.

Once the tofu is done cooking, turn the heat off but keep the pan on the hot burner still. Allow the pan to slightly cool for about 30 seconds. Then add the BBQ sauce and toss to coat. If the pan is too hot the BBQ sauce will burn.

In a large bowl combine the cooked pasta, tofu, red onion, corn, green onion, cucumber, bell pepper, BBQ sauce, vegan ranch, and water. Mix well to combine. Add any additional seasonings you may like: I went with a bit of garlic powder and more of the Trader Joe’s BBQ seasoning.

You can enjoy this right away or let it sit in the fridge until ready to eat. This will serve 4 as a main course or 6 to 8 as a side dish.