Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack set over a baking sheet.

Press the tofu for at least 15 minutes to remove excess moisture, then cut it into wing-sized pieces.

Set up three bowls: in the first, mix the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper; in the second, whisk together the plant-based milk and soy sauce; in the third, place the panko breadcrumbs.

Dip each tofu piece into the flour mixture, then the milk mixture, then coat thoroughly in panko. For extra crunch, repeat the milk and panko coating once more.

Arrange the coated tofu pieces on the prepared baking sheet. Brush or spray lightly with neutral oil.

Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crispy.

While the tofu bakes, combine the buffalo sauce and melted vegan butter in a bowl.

Toss the baked tofu wings in the buffalo sauce mixture until evenly coated.

Return the sauced tofu to the baking sheet and bake for 5 to 7 minutes more, just until the sauce sets and the edges crisp slightly.

Serve immediately with ranch or vegan ranch and fresh celery and carrot sticks if desired.