Add everything to a pan (except bread crumbs, black beans, and parsley) with the oil, garlic, salt, pepper, cilantro, soy sauce, onion, and neutral oil with 2 tsp of garlic paste, salt & pepper, cilantro, soy sauce, and onion powder.

Let it cook for 5 minutes and then cool. In a food processor, add 1 cup of black beans, breadcrumbs, 1 tsp of parsley leaves.

Add the cooled mixture to the food processor. Pulse It a few times so that it remains bulky. Add in chopped tempeh and pulse. Transfer into a bowl and add breadcrumbs.

Bake at 350ºF/180ºC for 20 minutes, flipping halfway. I air-fried it for 10 mins at 350ºF/180ºC.

To make the sauce, blend together and adjust for taste.