Pour grapeseed oil into a large, preheated skillet over medium-high heat. Stir in red onions, cumin, coriander, smoked paprika, garlic powder, cayenne pepper (if using), and salt and pepper. Cook 5 minutes, or until onion is translucent. Add more oil as needed to prevent sticking throughout the cooking process.
Use your fingers to crumble the tempeh into small pieces. Add crumbled tempeh to the skillet. Stir in corn and cook 3 minutes, or until corn is warmed through. Stir in baby spinach and transfer the mixture to a plate or bowl.
Add more oil to the skillet if it is dry. Stir in cherry tomatoes, salt, and pepper, and cook 3 minutes, or until tomatoes are softened and warmed through.
Serve tempeh mixture with tomatoes over cooked farro or brown rice. Garnish with sliced avocado and salsa or hot sauce.
Notes
Steaming tempeh improves flavor and texture. Place tempeh block in a steamer basket over about two inches of water and cook 5 minutes, or until softened.Gluten-free variation: Ensure tempeh is gluten-free. Use brown rice instead of farro.