Steam the Tempeh: 
Cut or crumble the tempeh into small bite-sized chunks. Steam for 10-15 minutes to soften and mellow the flavor. Set aside.

Quick Pickled Onions: 
Combine vinegar, water, sugar, and salt in a bowl or jar. Add sliced onions and let sit while preparing the tacos. They’ll turn bright pink and tangy.

Cook the Tempeh:
Heat olive oil in a pan over medium-high heat. Add the steamed tempeh and cook for 5-6 minutes until lightly golden. Stir in tomato paste, smoked paprika, cumin, garlic powder, onion powder, chili flakes, soy sauce and water. Cook for another 3-4 minutes until caramelized, smoky, and slightly crispy around the edges.

Make the Creamy Sauce:
Mix the labneh or vegan yogurt with lime juice and salt until smooth and drizzle-able.

Warm the Tacos:
Warm taco shells or tortillas in a dry pan or oven until crisp and hot.

Assemble:
Fill each taco with the spicy tempeh mixture. Top with pickled onions, jalapeños, fresh coriander, and a drizzle of creamy sauce. Serve immediately with lime wedges on the side.