Drain the tofu and dice into ½ inch cubes. Place the tofu cubes on a paper towel lined plate and cover with more paper towel. Place a heavy skillet on top of the tofu to help squeeze out any additional fluid. Allow to drain for at least 30 minutes and replace the paper towel if necessary.
Meanwhile, in a small bowl, combine onion powder, garlic powder, cayenne pepper, kosher salt, dried thyme, sugar, allspice, crushed red pepper, cinnamon, nutmeg, and cumin. Stir to combine.
After the tofu has drained completely, transfer the tofu cubes to a medium mixing bowl. Add 2 tbsp of olive oil and 2 tbsp of the jerk seasoning. Stir until all the tofu is coated with the seasoning mixture. Allow to rest for at least 1 hour in the fridge.
After the tofu has marinated, cook in a cast iron skillet over medium heat until starting to sear on all sides, about 8-10 minutes. Remove from heat. If desired, add an additional 1 tsp of jerk seasoning if you would like a bolder flavor.
To make the mango relish, combine the diced mango, red onion, and lime juice in a small bowl. Season to taste with salt if desired.
Serve both the cooked tofu and mango relish on warm corn tortillas.