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Brown the tofu (stovetop option): Heat the oil in a nonstick skillet over medium-high heat. When the oil shimmers, add in the shredded tofu and spread it out in an even layer. Allow to cook for 3-5 minutes undisturbed, until the bottom is golden-brown. Give the tofu a toss and continue to pan-fry, stirring occasionally, for another 8-12 minutes, or until evenly golden brown. Pan-fry more or less depending on how chewy you want it to be. Set aside to cool while you prep your remaining ingredients.
Mix the salad: Combine all remaining ingredients in a mixing bowl and stir to form a creamy dressing. Then fold in the browned tofu. Add salt and pepper to taste.
Marinate: The buffalo ranch tofu salad can be enjoyed right away, or marinated for about 2-3 hours to let the flavors develop.
Storage: This salad keeps well in the fridge and is best enjoyed within 3-4 days. The herbs can start to lose their vibrancy after that.