Set oven at 425 degrees
Lightly spray coconut spray onto a cooking sheet,
Drain all the water from the block of extra firm tofu (a tofu press works best) and cut into 12 pieces (see photo.)
Pour 6 tablespoons of cornstarch onto a plate and pour 1/4 cup plant-based milk into a bowl.
To make Bread Crumb Mixture: combine in a bowl, 1 cup Panko style bread crumbs, 2 tablespoons olive oil, 1/2 teaspoon paprika, 1/2 teaspoon salt, and a pinch of pepper. Add 1 1/2 tablespoons fresh minced parsley and mix thoroughly with a spoon.
Take each piece of tofu and roll in the cornstarch first, then dip in the plant-based milk and lastly dip into the bread crumb mixture, making sure the
entire piece is evenly coated, as well as the top and bottom. Place on the lightly sprayed cooking sheet. Cook for 25 minutes and then flip each piece
of the coated tofu. Cook for another 10 minutes and then remove from oven and let cool for 10-15 minutes.
While the breaded tofu pieces are cooking, make the Spicy Chili Garlic Buffalo Sauce: place 6 tablespoons of chili garlic sauce, 3 tablespoons plant-based butter, 1/8 teaspoon granulated garlic and 1/8 teaspoon of salt into a pan and heat for 5 minutes, mixing thoroughly. Pour into a bowl after cooling for a couple of minutes
Place the cooked, breaded tofu pieces into the bowl of Spicy Chili Garlic Sauce and lightly toss, making sure each piece is thoroughly coated with the chili garlic sauce.
Pour the plant-based ranch dressing into a small bowl for dipping and place the vegan buffalo “wings” around the bowl. Dip, eat, and enjoy!