Blitz tofu and tempeh in a food processor a couple of times. Set aside.
Heat coconut oil in a heavy-based pan. Add onion and saute until starting to caramelise. Add the garlic and cook on a medium heat for one minute before adding the spices. Once the spices are fragrant, add tahini, soy sauce and vinegar, followed by tofu and tempeh, baked kidney beans, and a pinch of pepper. Cook until liquid is soaked up and all ingredients are cooked through.
Spoon mix into warmed taco shells topped with fresh tomato, red onion and lime salsa, avocado slices and a touch of sriracha.