Tear tofu into bite-sized pieces and place into a medium-sized bowl. Add Frank’s red hot to the bowl and shake well until evenly coated. Using a slotted spoon, spoon tofu into air fryer. Cook on 400 degrees for 20 minutes. Shake occasionally to ensure tofu is evenly cooking.

Thinly slice red onion. Place aside. Thinly slice avocadoes. Place aside.

Dress your arugula with white wine vinegar, ½ tsp garlic powder, and black pepper. Toss to disperse dressing. Place aside.

In a small bowl, combine 1 tbsp melted butter, paprika, ½ tsp garlic powder, and 1 tbsp honey. Stir generously until ingredients are well incorporated. Once tofu is through cooking for 20 minutes, remove from air fryer, place in bowl, and add butter mixture. Afterwards, add freshly coated tofu back to air fryer for 5 more minutes.

While the tofu finishes cooking, lightly spread butter on sourdough slices and cook on low until each piece reaches a golden, toasted finish. Once completed, cut each piece in half.

Assemble bowl with crispy tofu, dressed arugula, avocado slices, red onion, two sourdough halves, and garnish with chives! Pour over ranch dressing if desired. Enjoy!