Heat the water so that it is lukewarm. Put the lukewarm water in a bowl and add the yeast and sugar. Stir and set aside for 10 minutes. In a bowl, mix the flour and salt and pour in the yeast mixture. Mix with your hands and knead for 10 minutes. When the dough is elastic and springs back quickly when you press your finger into it, it is ready. Transfer the dough to a lightly oiled bowl, cover with cling film and leave it for 1 hour in a warm place, e.g. in the oven at its lowest temperature, until doubled in volume. Remove from the bowl and knead for 5 minutes. Roll out the dough by hand or with a rolling pin on a baking tray lined with parchment paper.

At the same time, prepare the tofu by draining its liquid and cutting it into very small cubes. Put it in a baking tray, add the olive oil and the soy sauce and bake at 180°C in the air for 20 minutes. Remove from the oven, add the Sweet BBQ Sauce and mix well. Continue baking for 10 more minutes.

Thinly slice the mushrooms and onion. Cut the pineapple into small cubes. Spread the Sweet BBQ Condito Sauce on the dough and add the mushrooms, onion, pineapple and cooked tofu. Bake in a preheated oven at 180°C in the air setting for 20 minutes. Remove from oven and optionally sprinkle with salt and oregano. Serve and enjoy.

Marinate the pork:
Place the pork slices in a large bowl. Add all marinade ingredients and mix thoroughly with your hands (wear disposable gloves if preferred). Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the meat to marinate properly.

Prepare the mango mayo:
In a food processor, blend the mayonnaise, mango, and chili sauce until smooth. Transfer to a bowl and refrigerate.

Make the pico de gallo:
Combine all the ingredients in a bowl. Gently mix and set aside.

Cook the pork gyros:
Heat a non-stick skillet over medium-high heat. Sear the marinated pork slices on both sides until cooked through, keeping the marinade oils for extra flavor. Once done, transfer to a cutting board and slice into thin strips.

Fry the potato sticks:
Heat sunflower oil in a frying pan over medium heat. Fry the potato sticks until golden and crispy. Drain on paper towels.

Assemble the tacos:
Lay out a tortilla on your work surface. Add some pork gyros across the surface. On one side, spoon some pico de gallo; on the other side, add crispy potato sticks. Drizzle with mango mayo.
Repeat with the remaining tortillas and serve immediately.