Place the kale in a medium-large bowl, then massage and squeeze to tenderize the leaves. It will start to shrink down and darken in color.
Add the carrots, tomato, and dressing to the kale, then toss until evenly coated.
Gently fold in the avocado and almonds, adding more dressing to taste.
Meanwhile heat a medium sized nonstick skillet over medium heat.
Add enough oil to lightly coat the pan (if using) then add the tempeh in a single layer.
Cook the tempeh for a couple minutes on each side, or until hot and lightly golden brown.
Remove the tempeh from heat, then stir in enough BBQ sauce to evenly coat.
Add the tempeh to the salad, then season with black pepper.
