If you're baking the tofu, preheat the oven to 375° F.
Toss together the tofu and ¼ cup of the buffalo sauce in a shallow dish. Set aside to marinate for at least 15 minutes, then transfer the tofu to a plate, leaving any leftover Buffalo sauce behind.
Add the mayo to the bowl with the remaining buffalo sauce, and whisk together. Pour the panko into another shallow bowl.
Oven Directions: Dredge the marinated tofu in the buffalo-mayo mixture, then in the panko, and arrange on a baking sheet lined with parchment paper. Bake for 40-50 minutes, until the panko coating starts to brown.
Air Fryer Directions: Dredge the marinated tofu in the buffalo-mayo mixture, then in the panko, and arrange in a single layer in your air fryer basket. Air fry at 375° F for 20-25 minutes, until the panko coating starts to brown.
Make the slaw
Toss all of the slaw ingredients together in a large bowl. Chill until you're ready to serve.
Make the tacos
Arrange 3 tofu pieces in each tortilla, then top with a generous dollop of slaw and a sprinkle of green onions. Serve immediately.
Video
Notes
Store leftovers in an airtight container, separately if you can. Reheat the tofu in the oven or air fryer, then top it with the chilled leftover slaw. Leftovers will keep for 3-5 days in airtight containers in the fridge.