Make the cashew sour cream: In a blender, combine the cashews, apple cider vinegar, sea salt, and 1/3 cup of water. Blend on high speed until the mixture is smooth and creamy, about 1 minute; add a tablespoon or two of water if necessary. Refrigerate the dressing while making the rest of the Tempeh Taco Meat Salad.

In a skillet, melt the coconut oil over medium-high heat. Use your hands to crumble the tempeh into small pieces and add it to the skillet. Cook until it begins to brown, 5 to 7 minutes. Add the chili powder, oregano, and spices to the pan, along with 1/3 cup of water. Stir the mixture to evenly coat the tempeh with the spices. Continue to cook until the water is completely absorbed and the tempeh is brown and gets crispy on the edges. Do this for about 10-12 minutes, stirring occasionally to prevent sticking.

While the tempeh cooks, toss the romaine in a bowl with lemon juice, olive oil, sea salt, and tomato.

To serve, divide the salad evenly among four bowls, and top each with one-fourth of the tempeh mixture, avocado slices, and cilantro.