Put olive oil in a hot pan. Add chopped onion and cook on medium heat until translucent.
Add garlic and cook about thirty seconds more.
Add tempeh, pinto beans, chili powder, cumin, cayenne pepper, tomato paste, tamari, vegetable broth, salt, and pepper. Cook until tempeh is browned and liquid is reduced.
Serve over rice and chopped lettuce. Top with salsa, chopped tomatoes, and chopped Kalamata olives.
Notes
*If you are gluten free, be sure to read the label on the tempeh. Some are made with grains containing gluten. I buy one made with only soy.