Shred 150 g king oyster mushrooms into thin pulled strips using a fork.

Grate 150 g firm tofu. Chop 30 g walnuts, 1 onion, 3 garlic cloves, 15 g fresh coriander, 50 g red cabbage, and 5 g fresh parsley.

Whisk 1 tbsp cornstarch with 150 ml water until smooth.

Heat 1 tbsp vegetable oil in a grill pan over medium heat. Sauté the chopped onion and garlic for 3 to 4 minutes until softened.

Add 30 g brown sugar and 50 ml soy sauce to the pan. Stir for 1 minute until the sugar dissolves.

Stir the cornstarch slurry, 1 tsp smoked paprika, and 1 tsp ground cumin into the pan. Simmer for 2 minutes until slightly thickened.

Add the shredded mushrooms, grated tofu, and chopped walnuts. Cook for 4 to 5 minutes until the filling is hot and coated in sauce.

Mash 2 avocados with 15 g fresh coriander and 1 tbsp lemon juice. Season the guacamole with 1/4 tsp salt and 1/4 tsp black pepper.

Place 1 large flour tortilla on a work surface and sprinkle with about 33 g vegan shredded cheese. Center 1 small flour tortilla over the cheese.

Spread one-third of the guacamole over each small tortilla. Add one-third each of the mushroom filling, red cabbage, vegan mayo, and parsley.

Fold the sides inward and roll each tortilla tightly into a burrito. Repeat with the remaining tortillas and filling.

Grill the burritos seam-side down over medium heat for 2 to 3 minutes per side. Remove when the tortillas are golden and the cheese is melted.