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Preheat the oven to 180c.
Place the mushrooms in a dry pan over a medium-high heat. Place a smaller frying pan on top and press down firmly, using a folded tea towel over the handle to protect your hand from the heat. Press for a few minutes on each side to force out as much water as possible, until the mushrooms shrink down and turn golden. Set aside to cool slightly.
Slice the tofu super thin using a mandolin.
Whisk together the tomato paste, tamari, chilli paste, maple syrup, olive oil with all the seasonings in a bowl until fully combined.
Reserve 2 tbsp of the marinade for the tofu.
Add the pressed mushrooms to the bowl and mix well, making sure every piece is fully coated.
Lay the tofu slices out and brush the reserved marinade over each piece individually rather than tossing, to avoid them breaking apart.
Thread the tofu and mushrooms onto one large skewer, alternating pieces as you build it up.
Pop the skewer on a lined tray and roast for 25–30 minutes, basting with any remaining marinade halfway through, until caramelised and charred at the edges.
Once cooked, shred everything off the skewer.
Warm the flatbreads, spread over the garlic mayo, then pile in the shredded tofu and mushroom.
Top with pickled cabbage, salad, tomatoes, and a drizzle of chilli sauce if using.