Smoky Buffalo Tofu Sammies

• Meanwhile, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. 
• Season with the remaining Applewood Smoke Spice, then salt and pepper.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan fry 2-3 min per side, until golden. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)

• Meanwhile, thinly slice green onions. 
• To a medium bowl, add half the ranch and green onions. Season with salt and pepper, then toss to combine. 
• To the bowl, add cabbage. Toss to combine. 
• To a large microwavable bowl, add 3 tbsp (6 tbsp) butter. Melt butter in the microwave. Add hot sauce, then whisk to combine. Set aside. 

• Halve buns. On an unlined baking sheet, arrange buns, cut-side up. Toast buns in the middle of the oven for 4-5 min, until golden. (TIP: Keep an eye on them so they don't burn.)
• Once tofu has finished cooking, transfer it to the large bowl with Buffalo-butter sauce. Toss to coat. 

• Divide tofu between buns, drizzling any sauce from the bowl over tofu.
• Top with cabbage slaw. 
• Divide sandwiches and roasted potatoes between plates. 
• Serve remaining ranch sauce on the side for dipping.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu the same way the recipe instructs you to season chicken.