From My Bowl

0 Prep: Preheat the oven to 420F and line a baking sheet with a silicone mat or parchment paper.
1 Season the Tofu: In a medium bowl whisk the oil, garlic powder, onion powder, paprika, and salt together until evenly combined. Tear the tofu into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes. Add the tofu to the bowl and gently toss with a spatula until evenly coated. Sprinkle the cornstarch on top and toss again.
2 Bake: Transfer to the baking sheet,spreading out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30-35 minutes, flipping the tofu halfway through.
3 Wing Sauce: In the meantime add the buffalo sauce and agave to a small pot or saucepan and mix well. Warm over medium heat, then turn the heat off once the sauce begins to gently steam. Add the dairy-free butter and stir until fully dissolved. Remove the pan from the oven and set aside.
4 Coat the Tofu: Once the tofu is golden brown and crisp, transfer it to a large bowl. Add only 1/2 cup (120 ml) of the buffalo sauce and mix well with a spatula. You can add the remaining sauce if you wish, or serve it on the side as a condiment.
5 Serve: Serve the buffalo tofu as desired. I like to serve it with a side of celery and ranch dip (see notes for my recipe) as an appetizer, or over rice with veggies as a main. Store any leftovers in the refrigerator for up to 5 days. Leftovers are best reheated in the oven or air fryer if you want the tofu to get crispy again.