Preheat oven to 375°F. Remove tempeh from the packaging, and cut into quarters, then slice the quarters in half (you’ll be cutting each block of tempeh into 8 pieces).
Place tempeh and vegetables into a deep loaf pan and cover with the jerk marinade. Cover the pan with aluminum foil and bake for 45 minutes. Remove from oven, and allow about 10 minutes to cool before serving. Serve inside tortillas, topped with fresh cilantro.