Prepare salsa by dicing the tomatoes, onions, and cilantro and placing in a bowl. Gently toss and set aside.

Prepare the sauce by blending the tofu, tamari, chipotle peppers, lime juice, olive oil, and sea salt. Start with 1 tbsp of chipotle, blend and taste, and then add the additional tbsp if you prefer it to be spicier. This will make extra sauce to use as a dip for veggies, 'chipotle mayo' for sandwiches, or more tacos. It can be stored in the fridge for up to three days.

Lightly wash the mushrooms and roughly chop. Heat 1 tbsp of olive oil in a frying pan on medium heat. Add the garlic and mushrooms. Stir occasionally until the mushrooms are soft and starting to brown.

Heat 1 tbsp of olive oil on medium heat in a second frying pan. Place the slices of plantain and fry until slightly browned. Flip over and fry the other side. Turn off heat once both sides are cooked.

Transfer plantains to a bowl and ser aside.

Warm the tortillas in a frying pan on low heat. A few seconds on each side is enough to soften and warm them.

Assemble the tacos by placing the oyster mushrooms, plantain, sliced avocado, creamy chipotle sauce, and salsa on the tortilla.

Serve with a slice of lime and enjoy!

Please let me know if you need anything else.