1In a large bowl combine the tempeh fingers with 2 tablespoons of the olive oil and toss well.
2Warm 4 tablespoons of the olive oil in a large skillet over medium-high heat. Add the tempeh fingers and cook for 5 to 7 minutes, adding more oil if necessary, until lightly browned. Turn the fingers over and cook for 5 to 7 minutes more, until lightly browned on the other side. Transfer the tempeh to a large plate lined with paper towels.
3Combine 2 tablespoons of the olive oil with the onion, onion powder, garlic powder, paprika, chili powder, red chili flakes, cayenne, thyme, oregano, 1 teaspoon salt, and 1 teaspoon black pepper in a large nonstick skillet over medium-low heat. Slowly sauté for 15 minutes, stirring often to prevent burning, until well caramelized.
4Preheat oven to 350°F.
5Add the green bell peppers and more oil if needed, and sauté for 10 more minutes, or until the bell peppers are softened.
6In a large bowl combine 2 cups water, and the tomato paste, maple syrup, vinegar, and 2 teaspoons salt. Whisk well. Add the canned tomatoes with their juices and the onion – green pepper mixture. Stir well.
7Place the tempeh in a large casserole dish. Pour the sauce on top, covering all the tempeh fingers.
8Cover the dish with foil and bake for 1 hour, or until most of the sauce is absorbed.
9Cut each baguette in half widthwise and then slice each half lengthwise, as you would for a sandwich. Place about 5 tempeh fingers on one slice, making sure you cover it with plenty of sauce, and place another slice on top.
Beverage pairing: Once again, rosé comes to the rescue! This tangy and spicy version of a po’ boy is perhaps too substantial for most whites, but not quite beefy enough for a red. A dry but juicy rosé is just the ticket. Try one from Argentina, like the 2005 Crios de Susana Balbo Rosé of Malbec.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.