Preheat the oven to 425 degrees.

Wrap the tofu in a paper towel, and set aside.

Combine the maple syrup, soy sauce, black vinegar, red chili flakes, and kosher salt. Mix to combine.

Cut the tofu into 12 squares about 1/4 of an inch thick. Combine the glaze and the tofu, and toss to coat evenly.

Place the tofu on a baking sheet lined with parchment paper. Spread out evenly.

Cut the shiitake mushrooms into quarters, and toss the mushrooms in the glaze.

Place the mushrooms on a baking sheet lined with parchment paper.

Set the extra glaze aside.

Bake the tofu and shiitake mushroom for 20 minutes.

Place the miso in the bowl with the leftover maple glaze.

Use a whisk to mix the miso with the leftover glaze.

Continue to whisk adding the garlic, plant milk, rice wine vinegar, and sweet soy sauce. Finish with slowly whisking the toasted sesame oil and the sliced onions.

Trim the ends of the peas and remove the tough strip on the back of the pea.

Bring a pot of water to a boil, and season with salt.

Cook the sugar snap peas for 3 minutes. The peas should be tender yet retain snap.

Using a spider to remove the peas, season with toasted sesame oil and the sushi seasoning.

Keep the water to cook the soba noodles.

Add the soba noodles to the pot the peas were cooked in. Stir, cooking for 3 minutes. Make sure to double the directions on the package.

Drain and rinse the noodles under cold water.

Toss the soba noodles with the miso dressing.

Place the sob noodles in a bowl, and place all of the toppings on top of the noodles.

Season the avocado with sushi seasoning.

Garnish with sliced scallions