BBQ Tempeh Sandwiches with Sweet & Spicy Coleslaw

Serves 3

SRIRACHA SLAW

• 3 cups thinly sliced green cabbage (or coleslaw mix)

• 3-4 Tbsp mayo 

• 1 ½ tsp sriracha 

• 1 tsp maple syrup

• 1 tsp lime juice (optional // for brightness)

BBQ TEMPEH

• 8 oz. tempeh, cut into 1/4-inch (1/2-cm) slices (ensure gluten-free as needed)

• 1-2 Tbsp avocado oil

• 1 healthy pinch sea salt

• 1/2 cup BBQ sauce

FOR SERVING

• 8 slices bread of choice (or use hamburger buns)

• 1 large avocado

1. SLAW: To a medium mixing bowl, add sliced cabbage, vegan mayo, sriracha, maple syrup, and lime juice (optional). Toss to evenly coat cabbage. Taste and adjust as needed, adding more sriracha for heat, vegan mayo for creaminess, maple syrup for sweetness, or lime juice for brightness. Set aside.

2. TEMPEH: Slice the tempeh into 1/4-inch (1/2-cm) slices.

3. Heat 1 Tbsp (15 ml) oil in a large skillet over medium-high heat. Once hot, add the tempeh in a single layer — it should sizzle if the skillet is hot enough! If not all the tempeh fits in a single layer, work in batches.

4. Sprinkle with a pinch of salt and cook, undisturbed, for 3-5 minutes or until golden brown and crisp on the bottom. Reduce heat to medium if the oil is smoking.

5. Flip the tempeh slices and cook for another 3-5 minutes, or until golden on both sides. Transfer the tempeh slices to a plate, add another 1 Tbsp (15 ml) oil if the skillet is dry, and cook any remaining tempeh slices. Then add all the tempeh back into the skillet.

6. Remove the skillet from the heat, immediately add the BBQ sauce, and allow it to bubble and thicken in the pan for 2-3 minutes, flipping the tempeh to coat.

7. To assemble a sandwich, add 1/4 of an avocado to a slice of bread and mash with a fork. Then top with ~6-8 slices of tempeh, 1/2-3/4 cup sriracha slaw, and another slice of bread. Repeat to make the remaining sandwiches. Serve right away!

8. Tempeh and slaw can be made ahead and will keep in sealed containers (stored separately) for 2-3 days in the refrigerator. To reheat and re-crisp the tempeh, place in a single layer on a parchment-lined baking sheet in a 375 F (190 C) oven for 5 minutes. The tempeh would also be delicious on salads or bowls.