Instructions:
1. Using either a bamboo steamer or a collapsible metal steamer insert, steam the tempeh for 15 minutes. Allow the tempeh to cool enough for you to handle.
2. Meanwhile, prep your ingredients:
Chop the onion
Finely chop the garlic
Coarsely grate the cheese
Cut the lettuce into wedges, remove the core, then thinly slice
Chop the tomato
Cut the lime into wedges
Chop the avocado and spritz with lime to prevent it from browning
3. Use your fingers to crumble tempeh into pieces no larger than 1⁄2″. Heat the oil in a large cast iron or stainless skillet over medium heat until simmering. Add the crumbled tempeh and onion, and season with salt. Cook, stirring frequently, until browned all over, 10-12 minutes.
4. Sprinkle over the garlic, cumin, oregano, and chili powder. Cook, stirring frequently, until the spices are aromatic, about 2 minutes.
5. Add the salsa, nutritional yeast, and water, scraping up any browned bits stuck to the pan. Taste and season with additional salt if needed.
6. Coarsely crush and divide the corn chips evenly across the bottom of 4 serving plates. Evenly divide the tempeh, most of the cheese, lettuce, tomato, and avocado on top of the chips. Squeeze lime juice over the top and lightly sprinkle with salt. Top each salad with an extra handful of crushed corn chips, remaining cheese, a big dollop of sour cream and salsa, and serve right away.
