Oven vegan tacos

Name: Oven vegan tacos
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 tbsp / 30 ml olive oil; 1 red onion, finely diced; 300 g / 10.5 oz mushrooms* (I used chestnut / cremini mushroom); 225 g / 8 oz smoked Tofoo tofu OR 400 g / 14 oz smoked tofu*; 2 garlic cloves, grated; spices: 1½ tsp cumin, 1½ tsp smoked paprika; 2-3 tsp chipotle paste, adjust to taste*; 400 g / 14 oz tomato passata or canned plum tomatoes; 15 ml / 1 tbsp all purpose soy sauce or tamari; 15 ml / 1 tbsp lime juice; 5 ml / 1 tsp sugar or maple syrup; 200 g / 7 oz radishes; small bunch of coriander / cilantro; 1-2 spring onions / scallions; salt and pepper; 1-2 limes; 15 ml / 1 tbsp maple syrup; shop-bought or homemade guacamole; 10 corn tortillas