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Preheat oven to 425F and place mushrooms on a parchment lined baking sheet. Drizzle with olive oil and salt, and roast until all moisture is removed, roughly 20 minutes, flipping halfway.
In a food processor, place the mushrooms and the rest of the pate ingredients and process until a paste forms.
In a large bowl, place the hoisin sauce ingredients and whisk to combine, add a few splashes of water to thin out if needed. Add the finely diced tofu to the bowl and mix to combine.
In freezer cubes, place the pate until half full, top with tofu and freeze. To thaw, warm in a pot with a splash of water.
Toss the thinly sliced carrot and cucumber in rice wine vinegar and set aside.
To build the sandwich, toast your baguette, top with the warmed mushroom tofu mix, top with the pickled veg, green onion, green chilli and cilantro, top with sriracha and any leftover hoisin sauce.