Heat olive oil in a large nonstick pan over medium heat. Once hot, add onion. Cook for about 5-7 minutes until onions are soft. Add garlic and cook for about 30 seconds. Set onion mixture aside.
Crumble tempeh with your hands and place the crumble in the pan. Add chipotle and seasonings and mix well. Cook for about 5 minutes.
Reduce heat to low-medium and add diced tomatoes. Let them gently simmer for about 10 minutes.
Add back onion mixture and mix well. Taste and adjust seasonings as needed.
Assemble tacos. I like adding avocado, vegan sour cream, jalapeno, cilantro, and diced red onion!
How to Store Leftovers: Once the tempeh taco meat has cooled, transfer to a container with a lid and keep in the fridge. It will keep well for 4-5 days, and is easy to reheat in the microwave.You can also freeze the vegan tempeh taco meat! Let cool and put in a zipper bag with as much air removed as possible, and keep in the freezer for up to 2 months. Defrost in the fridge overnight before reheating on the stovetop or microwave.