Preheat the oven to 400°F.
Heat the oil for the black eyed peas in a large skillet over medium heat. Add the onion and garlic and sauté until tender. Stir in the chipotle and season with salt and pepper. Cook for about 10 minutes to develop the flavor. Remove from heat and fold in the black eyed peas. Adjust seasoning to taste.
Boil 2 cups of salted water in a medium saucepan over high heat. When boiling, add the freekeh and cook for 5 minutes. Turn the heat to low and simmer for 25 minutes, until the grains are tender.
On a baking sheet, toss the sweet potatoes with the oil and a pinch of salt and pepper. Roast for 16-18 minutes, until tender but not mushy.
To make the BBQ sauce, combine all of the ingredients in a small bowl.
Toss the tofu with half of the BBQ sauce on a baking sheet and roast for 12 minutes, or until lightly browned. Toss with the remaining BBQ sauce after removing from the oven.
For the slaw, combine the mustard, vinegar, sugar, salt, pepper and mayonnaise in a large bowl. Fold in the carrots, jalapeño, green onions and collard greens.
To serve, divide the freekeh between plates. Top with BBQ tofu, roasted sweet potatoes, smokey black eyed peas and collard green slaw.