Tempeh sloppy joes with pickled jalapeños and tangy coleslaw

• Pat the tempeh dry with a paper towel. Crumble or cut the tempeh into ¼-inch pieces.

In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate. Wipe the pan dry. While the tempeh is boiling, prepare the coleslaw.

In a large bowl, stir or whisk together the coleslaw dressing base and 1 tablespoon [2 TBL] oil. Add the cabbage and carrots and toss to coat. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

• Peel and coarsely chop enough onion to measure 1 cup [2 cups].

In the same pan used to soften the tempeh, warm 1 teaspoon [2 tsp] oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the tempeh, sloppy joe sauce base, and 2 tablespoons [¼ cup] water and cook until the sauce has thickened slightly, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, heat the buns.

• Brush the cut sides of the buns with 1 teaspoon [2 tsp] oil.

In a dry medium [large] frying pan, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

Place the bun bottoms, cut sides up, on individual plates and top with the sloppy joe filling. Spoon on the coleslaw and top with as many pickled jalapeños as you like. Close with the bun tops. Serve any remaining coleslaw on the side.