Cut tofu into 1'' cubes and place in a shallow container. Add 1 cup of barbecue sauce and stir to combine, ensuring that the tofu is completely submerged. Allow tofu to marinate for at least 1 hour.
Bring the rice, along with 2 cups of water, to a boil. Cover and reduce heat to simmer. Simmer for 40 minutes, until all the water has evaporated. Set aside.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Remove the tofu from the excess barbecue sauce, saving extra sauce, and transfer to a small bowl. Add nutritional yeast and mix to coat. Place tofu on the baking sheet and bake for 20 minutes. Remove from oven, flip tofu over, top with remaining barbecue sauce, and return to oven for another 10-15 minutes until the tofu is charred on the edges.
Meanwhile, heat up the black eye peas, along with about ¼ cup BBQ sauce, in a saucepan over medium heat. In a separate saucepan, saute the collard greens with a little bit of water until slightly soft. Stir in the lemon juice, salt, and pepper.
Once the tofu is done, you can assemble the bowls! Start by evenly dividing the rice among 4 bowls. Top with black-eyed peas, BBQ tofu, and steamed collard greens.
Top with extra barbecue sauce, vegan ranch, or nutritional yeast to taste (optional).