Heat up coconut oil in a skillet and sauté the onion together with cumin seeds and turmeric for about 5 minutes. Add bit of water if needed.

Mix in crumbled tempeh, chopped collard leafs (stems removed) and continue to cook for another 8-10 min.

Turn the heat to low and stir in almond milk and nutritional yeast. Mix well and cook for 1-2 min.

Slice the avocado in half and remove the pit, then top each half with the tempeh stuffing and serve.