Vegan tacos with smoky mince

Name: Vegan tacos with smoky mince
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Mexican
Ingredients: 250 g / 9 oz mushrooms, I used chestnut/cremini; 2-3 tbsp / 30-45 ml olive oil, divided; 1 medium onion, finely diced; 4 large garlic cloves, finely diced; 200 g / 7 oz smoked tofu*; 100 g / 3.5 oz (toasted ideally) walnuts or sunflower seeds; 1 tsp (or more if not using smoked tofu) smoked paprika; 1 tsp ground cumin; 2½ tbsp chipotle paste (I used Santa Maria brand), adjust to taste; 1 tsp salt, more to taste; 15 ml / 1 tbsp soy sauce (or tamari if GF); black pepper, to taste; 400 g / 14 oz tomato passata; 400 g / 14 oz can of black beans, drained; 1 tsp date syrup or sugar (optional, adjust to taste); 15 cm / 6" tacos, flour or corn (if GF); chopped coriander; melty vegan cheese* (optional); shop-bought guacamole, to serve; hot sauce (I like Cholula), to serve