Mix the tempeh and marinade ingredients together and set aside to marinate for at least half an hour and up to 24 hours.
Heat a non-stick skillet. Add the onion and sauté until it begins to brown, about 5 minutes. Add the tempeh mixture and cook, stirring, for about 3 minutes.
Add the tomatoes, chili powder, paprika, and 1/4 cup of the tomato liquid and stir well. Cook over medium heat, stirring often, for about 15 minutes. If it begins to look dried out, add a little more tomato juice. Add the Liquid Smoke or smoked salt and salt to taste. Toss with the pasta and serve sprinkled with vegan parmesan. Makes 6 servings.
*Can be made gluten-free if gluten-free soy sauce (tamari) and pasta are used.