Preheat the Oven: Preheat your oven to 450°F (232°C). Pat the tofu dry and press it if necessary. You can either cut the tofu into bite-sized pieces or tear it into chunks. Tearing the tofu into chunks can create more surface area for the sauce to adhere to.
Prepare the Batter: In a large bowl, whisk together the milk, flour, granulated garlic, paprika, salt, and black pepper until a thick batter forms. Add the tofu chunks to the bowl and gently mix until all the tofu is fully coated in the batter.
Coat with Panko: Pour the panko breadcrumbs over the tofu and carefully mix until the tofu is evenly coated. If any parts of the tofu are lacking batter, you can use your fingers to press the panko onto the tofu.
Bake the Tofu: Spray a large sheet pan with cooking spray and carefully spread the tofu onto the pan in a single layer, ensuring the pieces are not touching. Spray the top of the tofu with additional cooking spray. Bake in the preheated oven until golden brown and crispy, about 15-20 minutes, flipping halfway through.
Add Buffalo Sauce: Remove the tofu from the oven and transfer it to a medium-sized bowl. Pour the buffalo sauce over the tofu and toss until the tofu is fully coated.
Assemble the Tacos: Warm your corn tortillas on a gas flame or in a pan with some oil. Spread a little guacamole on the bottom of each taco to help keep the tofu in place and add a cool, creamy texture. Top with a few spoonfuls of the buffalo tofu, then add coleslaw, fresh cabbage, salsa, or pico de Gallo as desired.