Using clean hands or a knife, crumble tempeh into small bite sized pieces. Set aside.
In a large skillet, heat olive oil over medium heat. Once hot, add crumbled tempeh, tomato sauce, seasonings, soy sauce and water. Stir with a wooden spoon or spatula to combine.
Cook over medium heat for 6-8 minutes, or until tofu is warmed through and the tomato sauce is reduced. Add extra water for a saucier taco meat.
Enjoy warm as a taco or burrito filling. Keep refrigerated in a closed container for up to 3-4 days.
Optional step: Steaming tempeh can take away the bitter flavor that some find off-putting. Crumble tempeh then steam in a steamer basket for 10 minutes. This also allows the tempeh to better soak up the taco seasonings.Keep refrigerated in reusable storage containers for 3-4 days.