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Stir all ingredients for the wasabi slaw together in a medium bowl. Set aside.
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Stir maple syrup and Dijon mustard together in a small bowl. Set aside.
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Slice the tempeh in half, width-wise (or in thirds, if you want to make 3 sadnwiches), then slice each piece in half, thickness wise.
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Stir cornmeal, salt and pepper together in a shallow dish. Pour aquafaba into a separate shallow dish.
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Coat the bottom of a large nonstick skillet with oil and place over medium heat. Dip a piece of tempeh into aquafaba, flip and dip the other side, so it's fully coated. Dip each side in cornmeal mixture and then place into the skillet. Repeat for as many pieces of tempeh as you can fit into the skillet. Cook until crispy and lightly browned on bottoms, about 5 minutes. Flip and cook until crispy and browned on opposite sides, about 5 minutes more. Transfer to a paper-towel-lined plate. Repeat until all tempeh pieces are cooked, adding oil to the skillet as needed between batches.
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Dip both sides of each tempeh slab into maple-Dijon sauce before stuffing between a pair of bread slices. Top with slaw and greens, if desired. Optionally, drizzle with additional maple-Dijon sauce. Serve.