Preheat your oven to 425°F (220°C). Wash and chop your cauliflower into bite-sized florets. Place them on a baking sheet and drizzle with 1 tablespoon of vegetable oil. Season with salt and pepper to taste. Toss well and roast for 20-25 minutes until golden brown and tender.
Cut the tofu into small cubes. Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the tofu cubes, seasoning with salt and pepper, and sauté until golden and crispy, about 10 minutes.
Melt the stick of unsalted butter in a small saucepan over low heat. Mix in the bottle of Frank's wing sauce and stir until combined. Allow to simmer for 2-3 minutes, then remove from heat.
In a large mixing bowl, combine the sautéed tofu, roasted cauliflower, and drained red kidney beans. Pour the buffalo sauce over and toss gently until evenly coated.
Prepare your slider buns by slicing them in half. Spoon a generous amount of the buffalo mixture onto the bottom half, top with crumbled blue cheese, and place the top half on each slider.
Arrange your Vegetarian Buffalo Sliders on a serving platter and serve with extra buffalo sauce on the side.
