Heat oven to 375ºF (190ºC) with rack set in middle position; line a baking sheet with parchment paper.

Cut each slab of tempeh crosswise into 8 slices, about 1-inch thick, then cut each slice horizontally into 3 thinner slices, about ⅛-inch thick.

Bring a large sauté pan of water to a boil. Add tempeh pieces, bring water back to a simmer and cook 12 minutes, flipping pieces halfway through. Drain tempeh then transfer to a large bowl with BBQ sauce and oil; toss to coat.

Arrange tempeh in a single layer on prepared baking sheet. Bake tempeh 12 minutes, then, keeping sheet in oven, increase oven temperature to 450ºF (230ºF) and bake until sticky and caramelized, 8–10 minutes. Let tempeh cool slightly on baking sheet.

Meanwhile, whisk together remaining 2 tablespoons oil, vinegar, honey (or maple syrup), garlic, salt and pepper in a large bowl. Add cabbage and scallions and toss to combine; season with additional salt and pepper to taste.

Assemble sandwiches with a spoonful or two of slaw, 4–5 slices of tempeh, and a spoonful of BBQ sauce. Enjoy!

Serve leftover BBQ tempeh on salads, in wraps, or even in an omelet.