Combine the paprika, thyme, garlic powder, onion powder, sigar, salt,
cayenne, and file powder in a small, shallow bowl and set aside.
Lightly brush the tempeh slices with some of the olive oil, then
dredge them in the spice mixture, gently rubbing the spices into the
tempeh with your hands.
Heat the remaining oil in a large skilet over medium-high heat. Cook
the tempeh in batches until crisp and well browned, about 5 minutes
per side. Serve hot.