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Press the tofu for at least 30 minutes.
Preheat the oven to 375 degrees.
Cut the block of tofu into cubes.
In the first bowl, whisk together the almond milk, apple cider vinegar and the 1 tsp. of hot sauce.
In the second bowl, whisk together the flour and the 1 tsp. of salt.
In the third bowl, add the panko.
Toss tofu cubes in the flour, then the almond milk mixture, back to the flour, then back to the almond milk, and finally into the panko.
Place coated tofu on a baking sheet sprayed with non-stick spray.
Bake at 375 degrees for 25-30 minutes, flipping halfway through.
In a small saucepan, melt the vegan butter and olive oil together on medium low.
Whisk in the 2 Tbsp. of hot sauce, agave, paprika, garlic powder, and the ½ tsp. of salt.
Let simmer for a minute, then turn the heat off.
Toss the baked tofu nuggets in the sauce and serve immediately.