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Preheat your oven to 410 degrees and line 2 baking sheets.
Tear your tofu pieces into 1-inch pieces and place them in a bowl, then sprinkle with ½ tsp sea salt. Drizzle with 1 tbsp olive oil and toss to coat the pieces, then add the cornstarch and toss again until they are evenly coated. Place on one of your baking sheets.
On the other baking sheet, add your sweet potatoes, cauliflower and purple cabbage. Add 2 tbsp olive oil, ½ tsp sea salt and ½ tsp garlic powder to the veggies and toss to coat them. Place both the tofu and the veggie baking sheets in the oven and bake for 20 mins.
Remove the tofu and flip the pieces, then return to the oven for an additional 10 mins or until they are slightly golden brown. Do the same with the veggies, but let them cook for an additional 15-20 mins, depending on your oven.
Once the tofu is finished baking, add the crispy pieces to a bowl and drizzle with your buffalo sauce, tossing to coat.
To make the tahini ranch, simply add all ingredients to a blender and blend until smooth (you could also whisk it together).
When ready to serve, place your romaine lettuce into bowls and top with sweet potatoes, veggies and vegan buffalo “chicken” pieces. Drizzle generously with the ranch and enjoy!