Tempeh Nacho Salad with Creamy Chipotle Dressing

Ingredients (for 6 servings)

• 4 whole — 6-inch corn tortillas each cut into 8 or 16 wedges
• 1 whole — tempeh
• 0.33 cup — purchased barbecue sauce
• 2 tbsp — vegan Worcestershire sauce
• 2 head — romaine or butter lettuce
• 1 cup — cherry tomatoes
• 1 whole — red bell pepper
• 1 whole — Persian cucumber
• 0.33 cup — cashews
• 1 tbsp — lemon juice
• 1 tsp — chipotle chile in adobo sauce
• 1 clove — garlic
• 0 whole — Sea salt
• 1 whole — scallion white and green parts
• 2 tbsp — cilantro