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In a medium nonstick skillet, heat oil over medium. Add garlic and cook, stirring, until fragrant, 30 seconds. Add Old Bay, chipotle pepper and the adobo sauce; cook, stirring, 1 minute. Turn off heat and add tofu; season with salt and pepper and toss to evenly coat. Let marinate, turning occasionally, for 15 minutes.
Meanwhile, heat a grill to medium and lightly oil the grates.
In a small bowl, stir to combine sour cream, milk and chopped cilantro.
Arrange tofu on grill and cook, basting with any remaining marinade and turning occasionally, until golden and nicely charred all over, 5 minutes. (Alternatively, heat a lightly greased 12-inch cast-iron skillet over medium; add tofu and cook, basting with any remaining marinade and turning occasionally, until golden all over, 5 minutes.)
Divide tofu among tortillas and drizzle with some of the sour cream mixture. Top each taco with cabbage, pico de gallo, avocado and cilantro sprigs. Serve with lime wedges on the side.