Prepare the Tofu: Preheat your oven to 450°F (232°C). Cut the pressed block of tofu into small, bite sized cubes and place them into a medium bowl.

Coat the Tofu: Sprinkle the nutritional yeast and cornstarch over the tofu cubes. Toss well until all the pieces are evenly coated. Drizzle 2 tablespoons of the buffalo hot sauce over the tofu and stir again to combine.

Bake the Tofu: Place the coated tofu onto a greased or parchment lined baking sheet. Bake for 15 minutes.

Make the Ranch Dressing: While the tofu bakes, add the hemp hearts, onion powder, garlic powder, nutritional yeast, salt, pepper, lemon juice, and filtered water to a blender. Blend on high for 60 seconds, or until completely smooth and creamy. Add the fresh dill and parsley, and pulse just to combine. Set aside.

Char the Corn: Place the thawed corn in a nonstick skillet over medium heat. Cook, stirring occasionally, until the corn is browned, fragrant, and all the excess liquid has evaporated. Remove from heat and set aside.

Flip and Finish the Tofu: After the first 15 minutes, remove the tofu from the oven and flip the pieces. Return the baking sheet to the oven and bake for an additional 15 minutes, or until golden and crispy.

Final Toss: Once the tofu is finished cooking, transfer it back to a bowl and toss with the remaining 1 tablespoon of buffalo hot sauce.

Assemble the Salad: Divide the chopped romaine lettuce between bowls. Top with the sliced celery, cucumber, charred corn, and grated carrot. Add the hot buffalo tofu and drizzle generously with the creamy hemp ranch dressing. Serve immediately.