1. Preheat oven to 200 °C (425 °F).
2. In a bowl, coat Mamzells potato wedges with half the olive oil and salt. Mix well.
3. Place potatoes on a parchment-lined baking sheet and bake for 20–25 minutes.
4. Meanwhile, prepare sauce for potatoes. In a skillet set over medium heat, add olive oil, pumpkin seeds and salt. Bake for about 3 minutes, then add honey and lime juice. Bring to a boil for 1–2 minutes. Remove from heat and set aside.
5. Use a spice grinder to grind dried mushrooms into a powder.
6. Heat a skillet over medium-high heat and coat with a thin layer of canola oil. Brown tofu cubes and season with salt. Once golden brown, transfer tofu to a plate.
7. In the same skillet, add onion and season with salt. Cook for 3–4 minutes, until soft and translucent.
8. Add spices and cook for 1–2 minutes.
9. Add tomato paste and cook for another 1–2 minutes.
10. Stir in mushroom powder, then deglaze with red wine and reduce by half.
11. In a small bowl, combine cornstarch, maple syrup, tamari and water. Pour into skillet.
12. Return braised tofu to skillet and simmer for approximately 15–20 minutes, or until sauce thickens.
13. Once potatoes are cooked, divide onto plates and drizzle with dressing. Garnish with chili peppers and cilantro. Serve with braised tofu in sauce.