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Combine tempeh and teriyaki sauce in a shallow dish and set aside to marinade for 30 minutes. Heat canola oil in a large skillet over medium heat. Add tempeh and cook until golden brown, about 8 minutes. Transfer to a bowl and set aside.
Preheat the oven to 375°F. Heat olive oil in a large skillet over medium high heat. Add onion, mushrooms, broccoli and basil, and cook until just softened, about 7 minutes. Transfer onion mixture to bowl with tempeh and set aside. Whisk eggs, yogurt and soy milk together in a medium bowl, then add to tempeh mixture. Season with salt and pepper and pour into pie shell. Top with cheese and arrange peppers over the top. Bake until set, about 45 minutes. Set aside to cool for about 10 minutes, then slice and serve.