Place the tomatoes, garlic cloves, brown sugar, lime zest and juice, oregano, chipotle peppers and 1 tbsp. oil in a blender or food processor. Pulse a few times to combine, you want it to be saucy with a bit of texture.
Set up a steamer and lightly steam in the tempeh for 15 minutes (optional, but allows the tempeh to soak up more sauce).
Let cool slightly and finely crumble.
Heat the remaining 1 tbsp. oil in a medium sauce pan and add the crumbled tempeh. Cook for 3-4 minutes until golden brown and crisp.
Add the sauce, and let simmer for 5-10 minutes until all sauce is absorbed.
While tempeh is cooking, toss together the chopped mango, chopped pineapple, chopped avocado with lime juice and a pinch of salt. Stir together.
To serve, place the shredded cabbage and chipotle tempeh mixture on tortillas and top with salsa