Prep time: 30 minutes | Cook time: 30 minutes | Serves: 4

INGREDIENTS

Sriracha Tofu:
1 (14-ounce) package extra-firm tofu, drained
¼ cup sriracha
2 teaspoons honey
1 tablespoon avocado oil
Sea salt, to taste

Crispy Mushrooms:
¾ pound shiitake mushrooms, stems removed and quartered
¾ pound mix maitake and oyster mushrooms, torn into smaller pieces (1 to 2-inches)
2 to 3 tablespoons avocado oil
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
Sea salt, to taste

Pickled Jalapeño Slaw:
½ cup rice wine vinegar
1 tablespoon honey
1 teaspoon sea salt
1 teaspoon coriander seed
2 jalapeños, thinly sliced
2 cups green cabbage, cored and shredded
2 medium Granny Smith apples, cut into matchsticks
3 scallions, thinly sliced
½ cup cilantro leaves and baby stems
1 tablespoon fresh mint leaves, chopped
1 lime, juiced
1/4 cup avocado oil
Sea salt and freshly cracked black pepper, to taste

To Serve:
8 chickpea tortillas
Plain goat or sheep's milk yogurt
Lime wedges

INSTRUCTIONS

Place the tofu on a paper towel-lined plate. Place additional paper towels on top as well as another plate. Weigh the top plate down with a couple of cans and allow the tofu to sit for 20 minutes to remove excess liquid. Preheat the oven to 400ºF. Preheat two baking sheets in the oven.

Once pressed, pat the tofu very dry and cut into ¾-inch squares. In a large bowl, whisk the sriracha, honey and avocado oil together and season with salt. Toss the tofu cubes into the sriracha and allow to marinate for 10 minutes while you prepare the mushrooms (or marinate for a couple of hours prior if you have time!).

For the mushrooms, combine the mushrooms, avocado oil, chili powder, cumin and onion powder in a large bowl and toss (using your hands is best) to evenly coat all the mushrooms. Season with salt.

Place the marinated tofu onto one parchment-lined baking sheet. Carefully remove the hot baking sheets from the oven and scatter the mushrooms on the other — they should sizzle! Place both baking sheets into the oven for 25 to 30 minutes, swapping the sheets each time from top to bottom racks, as well as flipping the mushrooms and tofu with a spatula. The mushrooms are done once they look golden brown and crispy; the tofu is done once it has a deep golden crust. The mushrooms may be done a little before the tofu, so keep an eye out!

Meanwhile, while the filling is roasting, prepare the slaw. Heat the rice vinegar, honey, salt, and coriander seed in a small saucepan over medium heat until simmering. Add the jalapeños, remove from the heat and allow to cool for 10 minutes.

In a large bowl combine the cabbage with the apple, scallions, cilantro, mint, and lime juice. In a small bowl, add ¼ cup of pickling liquid with half of the jalapeños and avocado oil and season with salt and pepper. Drizzle over the slaw and toss to combine. Season again with salt and pepper to taste. Allow to marinate until ready to serve.

To serve, warm the tortillas or char over a gas flame for 20 seconds per side until nicely toasted. Scoop some tofu and mushrooms inside, top with slaw and a spoonful of yogurt. Serve with a lime wedge.