Vegan Smashed Dumpling Tacos

Mix the Filling: In a bowl, combine your plant-based ground, shredded veg, green onions, soy sauce, vegan oyster sauce, Chinese five spice, sesame oil, ginger, and garlic. Mix until it’s like a cohesive paste. Take a golf-ball-sized portion of the mixture and spread it in a thin, even layer directly onto one side of a tortilla. Press it down firm so it sticks. Heat a non-stick skillet over medium-high heat with a teaspoon of oil. Place the tortilla meat-side down first. Press down with a spatula and cook for 3–4 minutes until the "meat" is browned and crispy. Flip the taco and cook the tortilla side for 30–60 seconds until slightly charred and flexible. Remove from heat, fold in half, and drizzle with the sriracha mayo. Top with extra cilantro or chili crunch if you’re feeling fancy. Quick Tip: If using tofu instead of store-bought "meat" grounds, add 1 tsp of cornstarch to the mix to help it bind and get that signature crispy dumpling crust.