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Whisk together the melted butter, hot sauce, smoked paprika, garlic powder, and salt. Set the buffalo sauce aside. The sauce may thicken as the butter cools, but it can be heated through again just before use to smooth it out.
Add the coleslaw mix to a large bowl, then pour the ranch dressing over top. Stir until the shredded cabbage and carrots are coated in dressing, then refrigerate until you're ready to build the sandwiches.
Slice the tempeh into 1/4-inch thick slices. Heat 1 Tbsp cooking oil in a large skillet over medium. Once the skillet and oil are hot, swirl to coat the surface of the skillet in oil, then add the tempeh slices. Fry the slices until golden brown on the bottom, then flip and cook on the second side. Add an additional tablespoon of oil for the second side, if needed (tempeh tends to absorb the oil).
Place the fried tempeh slices in a bowl. Reheat the buffalo sauce and stir until smooth (microwave 15 seconds), then pour it over the tempeh. Stir the tempeh until it is coated in buffalo sauce.
To build the sandwiches, lay down a thick layer of the ranch slaw on a roll, then top with the buffalo tempah and sliced avocado. Enjoy!