Preheat oven to 400°F.

To make the shredded buffalo tofu chicken, place the buffalo sauce, garlic powder, smoked paprika, and pepper in a large bowl and mix to combine.

Add the shredded tofu to the bowl, tossing to coat.

Place the tofu on a parchment paper-lined tray and bake until golden and crisp around the edges, 25 to 30 minutes, tossing halfway through.

Remove from the oven and set aside.

While the tofu is in the oven, quickly prepare the celery slaw.

In a large bowl, whisk together the mayo, apple cider vinegar, lemon juice, Dijon mustard, and maple syrup.

Toss in the celery, cabbage, onion and carrot. Toss to combine, ensuring everything is lightly coated in the sauce.

Taste and adjust seasonings, adding salt and pepper, if necessary. Place in refrigerator until needed.

Reduce the oven heat to 375°F.

Slice the slider buns in half horizontally, making sure to keep the bottom layer intact.

Place the bottom buns in a lightly greased baking dish or sheet.

Spread a thin layer of vegan ranch across the bottom buns.

Sprinkle on half of the cheese, then spoon the shredded buffalo tofu chicken evenly on top.

Sprinkle on the rest of the shredded vegan cheese and drizzle on more ranch and buffalo sauce if desired, then place the top buns over everything.

In a small bowl, whisk together the melted butter, parsley and minced garlic.

Remove the foil and brush the tops of the tops of the buns with the melted butter.

Place back into the oven and continue to bake, uncovered, until the tops of the buns are golden, another 5 to 7 minutes.

Remove the sliders from the oven and if serving immediately, cool slightly then gently lift the tops off the buns and pile and even layer of the slaw on. You can also serve the slaw on the side to preserve the slider’s texture!

Place the buns back onto the sliders and serve with extra buffalo sauce or ranch on the side.