Tempeh Sandwiches

Directions

1. 1
   On a work surface, using the flat side of a large knife, crush the garlic with 1/4 teaspoon salt until almost pureed.
2. 2
   In a small bowl, stir together the garlic, mayonnaise and parsley.
3. 3
   Using a thin sharp knife, cut the block of tempeh crosswise on an angle into 12 slices about 1/4 inch thick.
4. 4
   Brush the slices on both sides with the vinegar and season lightly with salt and pepper.
5. 5
   In a large nonstick skillet, cook the onion in 1 teaspoon of the oil over moderate heat, stirring occasionally and separating the onion into rings, until slightly softened, about 5 minutes.
6. 6
   Transfer the onion to a plate.
7. 7
   Add 2 teaspoons of the oil to the skillet and swirl the pan to coat.
8. 8
   Add half the tempeh in a single layer and cook over moderate heat, pressing lightly with a spatula and turning once, until lightly browned, 1 1/2 to 2 minutes per side.
9. 9
   Transfer the tempeh to a plate and repeat with the remaining 1 teaspoon oil and tempeh.
10. 10
    Toast the bread and spread each piece with the prepared mayonnaise.
11. 11
    Place the tempeh on 4 pieces of toast and top with the onion rings, tomatoes and arugula.
12. 12
    Sandwich together with the other pieces of toast and serve at once.