Cook tempeh according to instructions on package and set aside.
In a food processor or blender, pulse Vegenaise, lemon juice, Dijon mustard, Worcestershire sauce, garlic, nutritional yeast, salt, pepper and water until smooth—about 20 seconds.
Mix kale and desired amount of dressing in a large bowl. Toss until the kale is coated.
Add in tomatoes, chickpeas, parmesan and tempeh. Serve immediately.
Notes
Roast or dry-fry the chickpeas to add a little crunch to your salad.