Prepare the carrot lox one day in advance. Cut the carrot into thin slices and boil for roughly 5 minutes until soft. To a bowl, add the soy sauce, paprika powder, a few drops of liquid smoke and the dried wakame. Mix well then add the cooked carrot so everything is coated in the sauce. Place in the fridge overnight.
Preheat your oven to 200C (390F).
Cut the bell pepper in half, then cut it into strips lengthwise (about 5 cm wide). Bake them in the oven for 25-30 minutes until lightly charred on top (placing it on to the top rack helps). Once cooled, peel of the skin (it should come of easily at the charred pieces).
Peel the sweet potato and beetroot and cut them into thin strips (about 1 cm wide). Bake them in the oven for 20 minutes.
To make the eggplant bacon, cut the eggplant in thin strips lengthwise and add them to a baking tray. In a bowl, combine the soy sauce, tomato paste, agave syrup and a few drops of liquid smoke. Brush it onto the eggplant and bake it in the oven for 20 minutes. Flip after 10 minutes and brush some more of the sauce on top.
Cut the tofu lengthwise into thin strips (about 1 cm wide). Bake in the oven for 15 minutes, flipping half way through.
Thinly slice the avocado, carrot, cucumber, spring onion and mango. If using frozen mango, thaw it in a microave and cut it into small slices.