Warm Kale Salad with Maple Mustard Tempeh and Ruby Kraut

Ingredients

• 1 block of tempeh (300g/10.5oz)
• 2 cups boiling water
• 1 Tbsp oil
• 2 tsp tamari or soy sauce
• 3 Tbsp dijon mustard
• 2 Tbsp maple syrup
• 1/4 cup vegetable broth
• 1 bunch of kale (about 10 stalks), washed & chopped
• 1/4 cup tahini
• pinch of sea salt
• juice of 1/2 a lemon
• 1/2 tsp garlic powder
• 3-4 Tbsp of warm water
• sauerkraut, homemade or store-bought
• Other:roasted vegetables, avocado, or other add-ins (optional)