If using tempeh, steam (or boil) the tempeh for 8 minutes. Once cool enough to touch, crumble the tempeh into small pieces.

Whisk together the coconut aminos and 1 teaspoon smoked paprika. Add the tempeh or eggplant (whichever you are using) to the marinade and let sit for 1 - 2 hours (if using tempeh you can even marinate overnight, the longer the better!).

Once tempeh/eggplant is marinated, heat a large skillet (cast-iron works best, if you have it) to medium heat and add 2 tablespoons coconut oil. When skillet is hot, using a slotted spoon (don't dump!), add the tempeh/eggplant to the skillet. Stirring occasionally and turning down the heat slightly if oil splatters, cook until tempeh is browned and to your desired crispiness (about 4 - 6 minutes) or eggplant is tender and slightly browned (about 4 minutes). Remove tempeh/eggplant from skillet and set aside.

Wipe the skillet clean and add 1 - 2 more tablespoons oil. Once hot add the cauliflower, yellow onion, green onion whites, and garlic. Cook, occasionally stirring, until golden, about 5 - 8 more minutes.

Add the remaining smoked paprika (½ tsp), salt, and pepper, stir. Now add the water and cover the skillet until cauliflower is tender (about 2 - 3 minutes).

Remove lid and return the tempeh/eggplant to the skillet. Add the lemon, green onion greens, and parsley, stir. Turn up the heat slightly and about 3 more minutes, until liquid is absorbed.

Sprinkle with more parsley and serve as a side or main course, accompanied by lemon wedges, if desired. Enjoy!