Buffalo Tempeh Sandwiches

Ingredients

• Salt
• Butter
• Garlic
• Garlic powder
• Carrots
• Paprika
• Smoked paprika
• Hot sauce
• Cooking oil
• Avocado
• Carrot
• Can
• Melted butter
• Ice

Directions

1. In a bowl, whisk the melted butter with the hot sauce, smoked paprika, garlic powder, and salt until combined. Put the buffalo sauce to the side for now. If it firms up while the butter cools, warm it again right before using so it turns smooth.
2. Put the coleslaw mix in a large bowl and add the ranch dressing. Toss until the cabbage and carrots are evenly dressed, then chill the slaw until it is time to assemble the sandwiches.
3. Cut the tempeh into 1/4-inch thick slices. Set a large skillet over medium heat and add 1 Tbsp cooking oil. When the pan and oil are hot, tilt the skillet so the oil covers the surface, then arrange the tempeh slices in the pan. Cook until the undersides are golden, flip them, and brown the second side. If the pan looks dry, add an additional tablespoon of oil for the second side, since tempeh tends to soak it up.
4. Transfer the cooked tempeh to a bowl. Warm the buffalo sauce again and stir it until smooth, using the microwave for 15 seconds, then pour it over the tempeh. Toss until the slices are coated.
5. For each sandwich, add a generous layer of ranch slaw to a roll, then pile on the buffalo tempeh and sliced avocado.