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Preheat the oven to 200°C fan / 425°F and fully line a baking tray with baking paper so it covers the sides.
Slice the tofu into 4 rectangular pieces. Score each piece in a criss-cross pattern, then transfer them to the baking tray.
Combine the puree, hoisin sauce, maple syrup, soy sauce, sesame oil, ½ tsp of freshly ground black pepper and 2 tbsp of water in a bowl, then pour it over the tofu pieces and use a spoon to push the sauce into the grooves.
Bake the tofu for 15 mins. Then spoon the sauce collected in the tray over the top of the tofu and bake for a further 20 mins.
Add the sliced cucumber to a bowl with the juice from half of the lime and a small pinch of salt and pepper. Mix, then leave to one side to pickle.
Slice the avocado in half, remove the stone and scoop out the flesh into a bowl. Add the juice from the remaining half of lime and mash until smooth.
Combine Sriracha and mayonnaise in a bowl.
Slice the baguettes in half lengthways. Spoon the mashed avocado across the bottom halves, then top with the spinach leaves, tofu, cucumber, roasted peanuts (if using), Sriracha mayo and the top halves of the baguettes.