Buffalo Tofu

• Pre-heat the oven to 400° and line a baking sheet with parchment paper.
• Tear the tofu into bite sized pieces. Tearing it will create a lot of ridges that help the sauce stick. (see photos for reference)
• In a shallow dish, make your wet mixture by combining cornstarch, plant milk, soy sauce, paprika, garlic powder and black pepper. Start with 2 tbsp of plant milk and add more only if needed. This mixture should be quite thick, but not so thick that you can't dip your tofu pieces.
• In a second shallow dish, add the panko breadcrumbs.
• Dip each piece of tofu into the wet mixture, then into the panko bread crumbs. Place each piece of tofu directly onto the parchment paper.
• Optional: For a crispier texture, lightly spray the tofu with a little avocado oil.
• Bake the tofu at 400 for 30 minutes, flipping halfway.
• Heat the buffalo sauce in a saucepan on medium heat until warmed. If adding vegan butter, stir in until it's melted completely.
• Add the cooked tofu into a large mixing bowl with the buffalo sauce and toss to combine.
• Serve on tacos, in wraps, on bowls or salads, or just by themselves with some vegan ranch for dipping. Enjoy!