Prepare the Tofu or Tempeh - Drain and press the tofu or tempeh to remove excess water. Cut it into thin slices or cubes. Season with spices and set aside. - If you're using tofu, I recommend using firm or extra-firm tofu for better texture. If you're using tempeh, steam it for 10 minutes before using to remove any bitterness.

Prep the Mango - Peel and dice the mango into small pieces. Toss with lime juice and set aside. - Make sure to use a ripe but firm mango, which will be easier to cut and hold its shape better in the tacos. If you don't have mango, you can use pineapple, peaches or papaya.

Mix the Sour Cream with Sriracha Sauce - In a small bowl, whisk together the sour cream and Sriracha sauce until smooth. Set aside. - Adjust the amount of Sriracha sauce to your liking depending on how spicy you want your tacos to be. You can also use any other hot sauce you like.

Cook the Tofu or Tempeh - Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant. Add the tofu/tempeh to the skillet and cook until browned and crispy, about 3-4 minutes per side. - Make sure the skillet is hot before adding the tofu/tempeh to ensure crispy edges. You can also grill the tofu/tempeh for added smoky flavor.

Warm the Tortillas - Heat the tortillas in a pan or over an open flame, flipping occasionally, until warm and slightly charred. - Don't overcook the tortillas, or they will become brittle and difficult to fold. If you prefer, you can use a microwave or a steamer to warm the tortillas.

Assemble the Tacos - To assemble the tacos, add a few pieces of tofu/tempeh to each tortilla. Top with diced mango, sliced red onion, and chopped cilantro. Drizzle with the sour cream-Sriracha sauce and serve with lime wedges on the side. - Feel free to mix and match the taco toppings depending on what you have on hand. You can also add some shredded lettuce or cabbage for extra crunch.