Curly Kale and Tempeh

Just following up on a great lunch I prepared last week. It's super simple and very satisfying. 
(note: pretty/colorful salads are always tastier/healthier salads)

CURLY KALE SALAD (any kale would work just fine)
INGREDIENTS
1-2 well rounded cups of cleaned/chopped curly kale
1/4 cup diced boiled beets
1 tbsp chopped walnuts
1 tbsp feta, crumbled
1 tbsp chopped raisins
1/2 cup chopped LightLife Three Grain tempeh (for tempeh preparation see below)
lemon juice, olive oil, salt and pepper to taste

TEMPEH MARINADE
1 package LightLife Three Grain tempeh
1 clove garlic, minced
1 cup beet juice (from boiled beets, from a can or fresh juice)
1 tbsp soy sauce
two dashes of vegan worcestershire


TEMPEH PREP
Using a sharp knife, cut 1/4" thick slices of tempeh at an angle. Combine the ingredients for marinade (garlic - worcestershire). Place tempeh slices in a container, top with marinade and seal. Let marinate for 5-6 hours. Alternatively, you can steam the whole tempeh for a few minutes, prepare as above, and marinate for around 2 hours.
(The marinating/steaming takes the slightly bitter flavor out of the tempeh.)

Heat a skillet over medium-high heat. Place tempeh in the skillet in a single layer (ok if pieces or touching a little). Cook tempeh a little bit, then add some marinade to the pan and cook a bit longer. Once slightly browned flip to brown the other side.  Total cooking time about 15 mins.
(Though this is a rough recipe, I hope it inspires you to give tempeh a try!) 

SALAD PREP
Mix all salad ingredients (except tempeh) together in a large bowl. Toss until well combined. Top with bite sized piece of cooked tempeh.