Two-onion tempeh veggie sandwich

Ingredients:
1 block tempeh
1/4 block firm tofu
1 tbsp dark soy sauce
2 tbsp regular soy sauce
1 clove garlic
chili oil to taste
1/4 carrot
1/2 white onion

1 tomato
alfalfa sprouts
1/4 red onion
1/2 avocado

Mince the onion and carrot (I used my food processor--these minced veggies were left over from making gyoza filling the day before). Heat a couple tbsp of water in a pan and begin to saute the onion at medium heat. Add the chopped garlic and the carrot a few minutes later. (You could add some spices at this point. Cumin and cayenne pepper are my default spices for this sort of thing.) When onions are soft, crumble the tempeh and tofu into the pan. Add a few tablespoons of water and both kinds of soy sauce (liquid should cover contents of pan about halfway). Simmer on med-low heat until most of the liquid is gone, stirring occasionally.

While the onion-tempeh filling is simmering, slice up the remaining veggies however you like them.

Add some chili oil to the onion-tempeh filling and combine it with the sliced veggies to make your sandwich! We had a flavorful garlicky bread, but if using plainer bread you might add some dijon mustard.