• 38 ounce medium firm tofu extra-firm, pressed, and cubed
• 15 teaspoon tamari sauce divided
• 15 teaspoon avocado oil divided
• 7 teaspoon arrowroot powder
• 2 1/2 cup Jasmine rice cooked according to package directions
• 13 ounce fresh shiitake or cremini mushroom stems removed if using shiitake
• 15 ounce baby spinach
• 2 1/2 teaspoon sea salt
• 3/4 teaspoon freshly ground black pepper
• 22 teaspoon Gochujang paste (Korean hot pepper paste)
• 11 teaspoon rice vinegar
• 5 teaspoon coconut sugar or granulated sugar

To blend:

• 4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
• 5 dried guajillo chile softened
• 4 cup beef broth

For the beef:

• 3 tablespoon avocado oil
• 3 pound beef stew meat
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

To sauté:

• 1 yellow onion large dice
• 2 clove garlic finely chopped
• 1 jalapeno pepper finely chopped
• 2 tablespoon fresh oregano chopped
• 4 tablespoon fresh cilantro chopped, half reserved for garnish

To simmer:

• 2 tablespoon tomato paste
• 2 lime juiced
• 1 bay leaf

Optional Toppings:

• 2 each lime
• 4 each radish medium sliced
• 2 tablespoon fresh cilantro chopped

• 45 ounce canned chickpeas drained
• ¾ cup vegan mayonnaise
• 1 each red onion large finely chopped
• 3 stalk celery diced
• 3 tablespoon fresh lemon juice
• 3 tablespoon nutritional yeast
• 3 tablespoon hemp hearts
• 3 tablespoon coconut aminos
• 1 ½ tablespoon Dijon mustard
• 1 ½ teaspoon apple cider vinegar
• ½ teaspoon sea salt more or less to taste
• ¼ teaspoon freshly ground black pepper more or less to taste

Optional:

• 3 each nori sheet finely chopped