Remove the tempeh from the package and crumble into small pieces.
Combine the cumin, coriander, chili powder, garlic powder, and onion powder.
Heat the oil over medium heat. Add half the onion (reserve the other half for taco filling), and cook until soft (about 5 minutes). Add the tempeh and cook for about two more minutes. Stir in the tamari and the spice mixture. Add about ¼ cup of water. Cook until heated through, the water has evaporated, and the tempeh is slightly browned.
Set aside
Combine the chopped greens, tomatoes, onions, yellow peppers, cucumber, corn, and avocado.
Mix ⅓ cup vegan ranch dressing with the Sriracha (more or less to taste).
Toss into the salad.
Add the tempeh and toss again.
Optional add ins: Vegan Cheese, Fritos
Recipe by at https://coachdebbieruns.com/vegan-recipe-tempeh-taco-salad/