Get a medium pan ready on the stove, over medium heat. Place the tempeh and vegetable broth in the pan and cover.
Bring to a boil, and reduce the heat to low-medium. Simmer for 7 minutes covered, then take the lid off and simmer for another 5 minutes, stirring occasionally.
Drain most of the remaining liquid out of the pan, and add liquid aminos and onions to the pan. Raise the heat to medium and sauté until the onions are clear.
Add the corn, bell pepper, green onion, and jalapeno to the pan and sauté for two minutes. Use your spoon to break the tempeh up into smaller pieces then stir in the BBQ sauce.
Fold the spinach, tomato, and cilantro into the BBQ mixture until the spinach has wilted slightly. Add additional salt and pepper or liquid smoke as you see fit.
Warm the tortillas (to make them more flexible) and divide the filling between the four of them. Serve warm and enjoy. This would go great with a cool coleslaw.