Press the tofu for 30 minutes, using a tofu press or by wrapping it in a thick towel and stacking it with heavy objects.
Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a Silpat, then spray it lightly with cooking oil. Cut the tofu into cubes and toss them with 1 tablespoon of hot sauce.
Line the tofu on the baking sheet, and spray the top of the tofu lightly with cooking oil. Bake the tofu for about 30 minutes, flipping halfway through, or until firm and lightly crisp.
Toss the baked tofu with the other 2 tablespoons hot sauce and the maple syrup.
To prepare the creamy ranch kale salad:
Meanwhile, place the chopped kale in a large bowl and sprinkle the kosher salt over it. Pour the white vinegar over the salted kale, and add hot water to cover. Allow the kale to soak for 30 to 60 minutes.
Rinse the kale well, and pat or spin it dry. Toss it together with the spinach, almonds, celery, bell pepper, pomegranate, and baked tofu cubes. Dress to serve with ranch dressing.
Store leftover salad separately from the dressing.