Tear tempeh into bite-sized chunks with your hands.
Heat up 2 tablespoons of oil in a small pan. Once the oil is hot, add the tempeh chunks and fry them until golden-brown on one side. Flip the tempeh and allow to brown on the other side. Lift the tempeh out of the oil with a slotted spoon and place on a plate lined with a paper towel. Sprinkle with ½ tsp of salt, cumin and chili powder.
Wipe the same pan clean and heat the ingredients for the taco sauce. Simmer for 5 minutes. Remove and cool.
Place the fried tempeh in the sauce and stir well to coat.
Serve the tempeh over rice/quinoa or your favorite greens and top with tempeh and any additional toppings of your choice.