Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

Slice tofu block in half lengthwise, so you halve two large 1-inch thick pieces. Lay both slices on a clean, dry kitchen towel next to each other, cover with another towel (or a stack of layered paper towels), and place something heavy on top, such as a cutting board or textbook or skillet. Let tofu sit undisturbed to drain for 20 to 30 minutes.

Cut drained tofu into 1-inch cubes and pat dry with paper towels.

In a medium mixing bowl, whisk together olive oil, cornstarch, hot sauce, salt and smoked paprika. Add tofu pieces and gently toss to coat all sides. Spread out on prepared baking sheet so they’re not touching each other, and roast in oven on middle rack for 30 to 35 minutes*, flipping halfway through. Transfer to serving plate and drizzle with additional hot sauce.

Serve your Buffalo Tofu with a side of roasted veggies and rice, or add to the top of a salad dressed with ranch dressing. Try my plain Ranch Dressing for a calming complement or kick up the heat with this Buffalo Ranch variation.

*Roasting for 30 minutes will leave your tofu softer on the inside. If you like it firmer, keep them in closer to 35 minutes.