Dice the cucumber, mango, and red bell pepper. Toss in a large bowl.
Mince the red onion, garlic cloves, dill, and chives. Toss in the bowl.
Finely chop the cilantro, green onions, and spinach. Toss in the bowl and stir to evenly combine.
Juice the lemons and limes. Pour the juice in to the bowl and stir.
Then, add the nutritional yeast, salt, and pepper. Toss.
Taste & add more salt & pepper. Set aside.
Drain the package of tofu and wrap in a clean dish towel or paper towels and carefully squeeze out as much water as you can. Press the tofu for 30 minutes for crispier tofu.
Cube the tofu and place in a medium-sized bowl. Add the cornstarch, garlic powder, black pepper, and salt. Carefully toss the tofu until coated.
Add olive oil to a pan and heat on medium-high. Add the tofu to the pan in batches and cook until golden brown and crispy, tossing occasionally.
After your tofu is crisp, add BBQ sauce and stir. Turn off heat.
Heat Taco Shells in a 350F oven for 5 minutes.
Serve your BBQ tofu tacos with the cucumber mango salsa and enjoy!!