Preheat your oven to 400°F (200°C). In a medium mixing bowl, combine buffalo sauce, garlic powder, smoked paprika, and pepper, stirring vigorously until well mixed.

Take your super firm tofu and shred it into bite-sized pieces. Toss the shredded tofu in the buffalo sauce mixture until every piece is evenly coated. Spread the sauced tofu on a baking tray and bake for 25-30 minutes.

In a large bowl, whisk together vegan mayo, apple cider vinegar, fresh lemon juice, Dijon mustard, maple syrup, and season with salt and pepper until creamy. Fold in the shredded celery, green cabbage, red onion, and carrot.

Once the tofu is nearly done baking, reduce the oven temperature to 375°F (190°C). Slice the dinner rolls in half horizontally, keeping the bottom halves attached.

Spread a layer of vegan ranch dressing over the bottom buns, followed by half of your melted vegan cheese. Pile on the baked buffalo tofu, then top with the remaining vegan cheese.

Cover the assembled sliders loosely with foil and bake for about 12-15 minutes. After this, remove the foil and brush the tops of the rolls with melted vegan butter.

Once baked, allow the sliders to cool slightly before serving, and either spoon the slaw directly onto the sliders or serve it on the side.