1package tempehcut into triangles, cubes, or slabs
2cupsshredded cabbageor kale, or a mix of both
1tbspvegan mayonnaiseor regular mayonnaise if not vegan
1tbspwhite vinegaror lemon juice, lime juice, apple cider vinegar, or red wine vinegar
2tbspchopped fresh cilantroor parsley
1tspsunflower seedsor other seeds of choice, optional
1tspdried cranberriesoptional, if you have them, or substitute grated apple or a drizzle of honey for a little sweetness
Preheat the oven to 400 degrees. Place the tempeh on a baking sheet lined with parchment paper and brush it with about half of the BBQ sauce.
Bake for 5-7 minutes, until beginning to dry out. Remove from the oven and brush the rest of the sauce on the tempeh, then return it to the oven for another 2-3 minutes. Adding sauce in two layers like this improves the flavor and texture, and prevents the tempeh from drying out.
To make the slaw, toss all the ingredients together and let sit for 5 minutes or so, for the veggies to soften and absorb the dressing. This slaw can also be made a few hours ahead and refrigerated until mealtime.