Instructions:
1. In a large bowl, break up tempeh into bite-sized pieces with your fingers. Add the cumin, garlic powder, onion powder, smoked paprika, and coriander powder, then toss to coat the tempeh.
2. Heat the oil on medium heat in a large pan. Add the seasoned tempeh crumbles and sauté for 2-3 minutes.
3. Add the tomato paste and vegetable broth and sauté for another 3-5 minutes, until the liquid has evaporated. Season with salt and pepper to taste, then set the tempeh aside.
4. For the crema, blend together cashews, water, lemon juice, chipotle powder, and salt until smooth. Pour the crema into a bowl to serve.
5. Warm up both sides of the corn tortillas on a pan.
6. Add the tempeh to the tortillas, then drizzle the chipotle cashew crema on top. Add preferred toppings at the end.
