These tempeh sandwiches are packed with spicy flavor! Made with blackened tempeh, greens, and creamy vegan Remoulade sauce, they cook up in minutes and are perfect for lunch or dinner.
Stir all ingredients together in a small bowl.
Cut your tempeh block in half, widthwise, so you have two squares. Now cut each square in half, thickness-wise, so you have four thin slabs.
Melt the butter in a large skillet over medium heat.
Add the tempeh slabs to the skillet, in an even layer. You can cook them in batches if they won't all fit at once.
Cook the tempeh slabs for about 4 minutes on each side, until lightly browned.
Drizzle the tempeh with balsamic vinegar, then sprinkle the slabs evenly with blackened seasoning. Flip the slabs so the seasoned side is facing down.
Cook the tempeh for 1 to 2 minutes, until the seasoning darkens and forms a crust on the tempeh.
Sprinkle the tempeh again with blackening seasoning, flip the slabs, and cook them for another 1 to 2 minutes, to form a dark crust on the opposite sides.
Remove the tempeh from the skillet and transfer it to a plate.
Slather the bread slices with Remoulade sauce, pair them up, and stuff with the blackened tempeh, roasted red pepper slices, and arugula.