Preheat oven to 425°F. Combine potato wedges, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet and roast until golden brown and tender, 25 to 30 minutes.

Meanwhile, heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and a pinch of salt and pepper. Cook, stirring occasionally, until beginning to brown and crisp, 5 to 7 minutes. Add garlic and tomato powder and cook until fragrant, 1 to 2 minutes. Stir in mojo rojo sauce, vinegar, just ½ tsp Alamo chili, and ½ cup water. Reduce heat to medium and cook until thickened, 4 to 6 minutes. Remove from heat and cover to keep warm. (TIP: Add more Alamo chili if you prefer more spice.)

Place buns, cut side up, directly on oven rack. Toast buns until golden brown, 1 to 2 minutes. Spread bottom halves with some ranch. Top with sloppy Joe filling and pickles. Close with top buns and serve with potato wedges and remaining ranch. Dig in!

You can also cook potato wedges in air-fryer at 400°F for 18 to 20 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.