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Heat 2 tablespoons of the olive oil in a cast iron or non-stick skillet.
Add the crumbled tempeh, cumin, and oregano. Stir and cook until tempeh is lightly browned, about 5-7 minutes.
Transfer tempeh to a bowl and set aside.
Add the other 1 tablespoon of olive oil to the same skillet.
Add the onion, bell pepper, and zucchini. Cook for 3-5 minutes or until onion is translucent.
Stir in the garlic, tomatoes, salsa, broth, and quinoa. Bring to a simmer and cover. Cook for 15 minutes, stirring occasionally.
Remove lid and stir in the black beans, corn, tempeh, and salt and pepper. Cook for another 2-3 minutes.
Sprinkle with vegan cheese and cook until cheese has melted on top. (If using an oven safe skillet, you can also place it under the broiler to melt the cheese at this point.)
Garnish with chopped cilantro and serve.