3 tablespoons apple cider vinegar
3 tablespoons lime juice
¾ cup tamari
¼ cup tomato sauce
1 chipotle chile in adobo sauce
3 tablespoons olive oil
¼ cup honey or maple syrup
1 tablespoon ground cumin
2 tablespoons water
1 pound tempeh cut into 1/2 –inch slabs
4 hamburger buns
Heat oven to 350°F. In a blender, combine vinegar, lime juice, tamari, tomato sauce, chile, olive oil, honey or maple syrup, cumin, and water. Puree until combined. Place tempeh pieces in a large, greased baking dish in one snug layer. Pour marinade on top and turn to coat pieces. Cover with foil. Bake for 1 hour, turning tempeh after 30 minutes. Finish under broiler for one minute. While tempeh is baking, make coleslaw.
½ small green cabbage head, cored, sliced thinly
1 medium daikon radish, grated
¼ small purple cabbage head, cored. sliced thinly
½ teaspoon Dijon mustard
¼ cup white wine vinegar
1 teaspoon cane sugar
1 teaspoon sea salt
3 tablespoons extra virgin olive oil
Place cabbage and daikon in a bowl. In a small bowl, combine mustard, vinegar, sugar, and salt. Briskly whisk, making sure to dissolve sugar. While blending, slowly add olive oil. Toss dressing with cabbage and daikon. Let sit at room temperature to let flavors meld. Refrigerate leftovers.
Construct sandwiches by adding several tempeh fingers to each bun and topping with coleslaw.