Instructions

1. 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.
2. Set up a steamer and lightly steam in the tempeh for 15 minutes (optional, but allows the tempeh to soak up more sauce).
3. Let cool slightly and finely crumble.
4. 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.
5. Add the sauce, and let simmer for 5-10 minutes until all sauce is absorbed.
6. While tempeh is cooking, toss together the chopped mango, chopped pineapple, chopped avocado with lime juice and a pinch of salt. Stir together.
7. To serve, place the shredded cabbage and chipotle tempeh mixture on tortillas and top with salsa