Vegan Crispy Buffalo Tofu Salad

1 Press the tofu first. While pressing the tofu, make the vegan ranch dressing. In a medium sized mixing bowl, stir together the vegan sour cream, vegan mayo, lemon juice and garlic. Then add all the dry spices and the hot sauce, stir to combine. Fold in the chives and place in the fridge until ready to use.
2 Once the tofu is done being pressed, slice the block of tofu through the side so you have two thin squares. Set aside.
3 Preheat the oven to 400 degrees(F).
4 Now, melt the vegan butter, either on your stove on low just until melted, or in the microwave just for about 30 seconds. Or until fully melted. Whisk the hot sauce into the melted butter. Add half to a medium sized mixing bowl. Reserving the rest for later.
5 Taking two more medium sized mixing bowls, add the panko, garlic powder, onion powder, dill, chives, cayenne and salt to one bowl. Stir to combine.
6 Add the flour to the other bowl. 
7 Taking one slice of tofu, add it to the bowl with the flour, dredge in the flour, coating completely. Shake off any excess. 
8 Put the tofu into the bowl with the buffalo sauce. Coat completely to make it wet. 
9 Then put in the bowl with the panko and press the panko onto the tofu to coat completely. 
10 Spray a baking sheet with non-stick spray and place the tofu on to the baking sheet and repeat with the other piece of tofu. 
11 Spray the tops of the tofu with more non-stick spray. Then bake for 10 minutes, flip and bake for 10-15 more minutes or until the tofu is brown and firm and crispy. 
12 Brush the tofu on both sides with the reserved buffalo sauce and let cool for a few minutes. Slice and serve on top of a bed of lettuce with your favorite veggies. Top with the vegan ranch you made.