Preheat your oven to 400°F (200°C). Grease your baking dish with vegan butter or oil.

In a large mixing bowl, whisk together buffalo sauce, garlic powder, smoked paprika, and pepper. Add the shredded tofu, mix well and spread on a baking sheet. Bake for 25-30 minutes.

In another bowl, whisk together vegan mayo, apple cider vinegar, lemon juice, Dijon mustard, and maple syrup. Add celery, cabbage, red onion, and carrot. Toss to coat and refrigerate for 10 minutes.

Once the tofu is cooked, lower oven temperature to 375°F (190°C). Slice the rolls, spread ranch dressing, add vegan cheese, layer with tofu, top with more cheese, and close the rolls.

Cover with foil and bake for 12-15 minutes. Brush tops with melted vegan butter and bake uncovered for an additional 5-7 minutes until golden brown.

Let cool slightly before serving. Serve slaw on top or on the side.