Vegan Thacos with Cashew Sour Cream and Pineapple Salsa

For the "meat" filling: Begin by adding all marinade ingredients (broth, soy sauce, tomato paste, fajita seasoning, chipotle powder or smoked paprika, liquid smoke, garlic paste, lime juice, orange juice) to a large bowl. Be sure to remove excess moisture from the tofu, then grate the tofu along with the king oyster mushrooms. Add the grated tofu and mushrooms to the marinade and let marinate for at least 20 minutes, or up to overnight. Cook the marinated mixture at 400°F for 1 hour, mixing throughout the cook time, until everything is nice and crispy. Alternatively, use an air fryer at 400°F for 30 minutes. Serve as desired.

For the Cashew Sour Cream: Boil your cashews for 15 minutes and drain, or soak them overnight. Add the prepared cashews to a blender along with the oat milk, lemon juice, garlic cloves, and salt. Blend until smooth. Store in an airtight container and enjoy!

For the Salsa: (Instructions for combining salsa ingredients are not provided, typically involves chopping and mixing.)