Prepare grain of choice according to package directions if using. Sub with cauliflower rice for a grain free option.
If you are using tofu that is in water, drain and place on a lint free towel. Place another towel on top and place something heavy on top to remove as much water as possible.
Peel and chop mango into small pieces and transfer to a bowl. Add bell pepper, onion, cilantro, maple syrup, lime juice and pinch of salt and pepper. Stir to combine well and set aside to allow flavors to meld.
In a shallow bowl, combine chili powder, cumin, paprika, salt and pepper, stirring to thoroughly combine.
After tofu has been pressed, slice into ¾ to 1 inch thick slices. Place tofu in spice mix one at a time and coat.
Heat oil in skillet over medium heat. Add tofu and cook for 4-5 minutes, until slightly crisp. Flip and cook for 4-5 minutes longer.
Plate grain or rice and place tofu on top. Spoon mango salsa over tofu and serve immediately.