Pre-heat oven to 450 degrees F. Pat your tofu dry and press, if needed. You can either cut the tofu into little bite sized pieces or you can tear it into chunks. I like to tear mine into chunks because it makes the tofu have more nooks and crannies for the sauce to get stuck in.

To a large bowl, add the milk, flour and spices. Whisk together until you have a thick batter. Add the tofu chunks into the bowl and gently mix until all the tofu is completely coated in the batter.

Pour the panko over the tofu and carefully mix together until the tofu is coated with the panko. The panko should stick pretty well to the tofu, but you can also use your fingers to press it on, if there are any parts of the tofu that are lacking in batter.

Spray a large sheet pan with cooking spray and carefully dump the tofu onto the pan. Use your hands to spread the tofu out, making sure it’s in a single layer and not stuck together. Spray the top of the tofu with more cooking spray and place in the oven. Bake tofu until golden brown and crispy, 15-20 minutes, flipping halfway through.

Remove tofu from the oven and add to a medium sized bowl. Pour the buffalo sauce over and mix until tofu is completely coated with the sauce.

Assemble your tacos: I like to heat my corn tortillas on the gas flame, or in a pan with some oil. Spreading a little bit of guacamole on the bottom of the taco helps to keep the tofu in place, and adds a nice cool creaminess. Top with a few spoonfuls of the buffalo tofu and then add some fresh coleslaw on top of that, if desired.