Crumble the tempeh into a small saucepan in chunks Add the water, soy sauce, oil, and bay leaf. Cover and bring to a boil. Once boiling, let cook for 12 to 15 minutes, until most of the water has evaporated, stirring once during cooking.

Transfer to a mixing bowl, remove the bay leaf, and mash with a fork. Let cool for about 15 to 20 minutes, stirring occasionally. Make sure the tempeh is just about room temp before proceeding.

Add the mayo, mustard, hot sauce, vinegar, bell pepper, spices, salt, and pepper and mix well. Add the breadcrumbs and and incorporate.

When ready to form the cakes, preheat a thin layer of oil in a heavy bottomed skillet over medium heat. Pour a few tablespoons of panko into a shallow bowl. Scoop a little less than 1/4 cup of batter and form into a ball, then flatten between your palms into a 2 1/2 to 3 inch patty. Press lightly into the panko to coat. Cook in batches that fit the pan without crowding. Fry for 4 minutes on the first side until dark golden brown, then flip and fry for 2 minutes on the other side. Transfer to a paper towel to drain.

Make the remoulade by mixing all ingredients together in a small bowl. Serve the cakes over lettuce with remoulade and lemon wedges, sprinkle with garnish if you like.