• Tear the tempeh into bite-sized pieces and place in a large stainless steel pan. Cover with water (see note above), cover and bring to a boil. Let steam for 15 minutes or so, and in the meantime, make the dressing (directions below).After 15 minutes, most of the water in the tempeh should be mostly evaporated. Drain the remaining water, if any, into the sink, being careful not to lose any of the tempeh (hold it back with a spatula or something.)
• Return to the stove and drizzle in two teaspoons of olive oil. Saute tempeh for 7 minutes or so, until lightly browned. Shove all the tempeh to the side, and saute the garlic in the remaining teaspoon of oil for 15 seconds or so. Then flip it in with the tempeh and cook for a minute or so.
• Add the hot sauce, vegetable broth, and oregano and bring to a boil. Lower heat to simmer and cook for 5 more minutes. The sauce should reduce by half. Taste for salt. It really shouldn’t need any because the hot sauce is pretty spicy.

To make the dressing:

• Mix all ingredient together in a mug. Use a fork and just stir until well combined.

To assemble:

• Toss the lettuce, tomatoes and cucumbers with a 1/2 cup dressing or so. Top with tempeh, spooning extra sauce from the pan over it. Serve with additional ranch and dig in.