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, spoon­i