Kale Salad with Buffalo Tempeh

We eat a lot of "bowl" dishes in our house.  Last night we ate a big salad that consisted mostly of kale, but also had beets, carrots, tomatoes, and sweet peppers from the garden.  Perhaps the star of this dish was the buffalo tempeh.  Sooo...kale as a salad (unmassaged).  I topped the salad with Annie's Woodstock dressing.

Yuck!  Sorry for this horrible night-time photo!

I make this spicy, salty tempeh a lot.  In fact, I think I've determined I only really like baked, dry and slightly crunchy tempeh (like the tempeh that comes with Dovetail's biscuits and gravy- ohmigosh). If you're like me and don't love tempeh, you might still love this dish.  I love to eat this buffalo tempeh in a sandwich with arugula, thinly sliced red onion, and Vegenaise too.  Use your imagination- it's a really versatile recipe.

 Buffalo Tempeh:
several globs of Earth Balance, melted
several shakes of hot sauce (my favorite brand is Crystal)
1-2 cloves garlic, pressed or minced
1 package tempeh, sliced

Combine the Earth Balance, hot sauce, and garlic in a wide-bottomed glass dish.  (Like a pie pan.)  Set the tempeh in the mixture, flipping to coat it.  Let it marinade for at least an hour.  Spread the tempeh out in the dish and bake it at 350* F (I use a toaster oven) until a little crispy, about 20- 25 minutes.