Marinate the tempeh: Mix the soy sauce, apple cider vinegar, maple syrup, garlic powder, cumin, smoked paprika, and chipotle powder in a medium bowl. Transfer the tempeh rectangles to a baking dish or reusable container. Add the marinade and coat the tempeh evenly in the marinade. Set aside for at least 20 minutes.
Preheat the oven to 425ºF.
Cook the pasta according to the directions on the packet until al dente.
Roast the Brussels: Toss the sliced Brussels in olive oil to coat. Season with salt. Roast for about 10 minutes, or until crispy. Set aside.
Bake & cut the tempeh: Transfer the tempeh to a large baking sheet and place in a single layer. Bake for 10 minutes. Flip the tempeh over and bake for about 10 minutes more, or until crispy. Or air-fry the tempeh for about 7 minutes, or until crispy. Slice the tempeh into small squares.
Cook the onion: Meanwhile, heat a drizzle of olive oil in a large skillet over medium-high heat. Cook the onion for about 7 minutes, or until browned. Add the remaining marinade from the tempeh and cook for 3 minutes more. Add a drizzle of coconut aminos as desired.
Make the dressing: Add the tahini, lemon juice, and maple syrup to a medium bowl. Grate the garlic into the bowl using a microplane or fine grater. Add about 5 tablespoons water, or until the desired consistency.
Combine: In a large bowl, mix the pasta, tempeh bacon, Brussels sprouts, and caramelized onion. Serve and drizzle with the desired amount of tahini dressing.