In a small baking dish or wide bowl mix together smoked paprika, maple syrup and soy sauce. Marinate the sliced tempeh in the marinade for 30 minutes. Make sure that all of the tempeh pieces are covered in marinade.
Preheat oven to 180°C and bake the marinated tempeh for 20 minutes.
For the dressing, combine all of the ingredients and blend until smooth and creamy.
Massage kale with half of the dressing.
Break up the baked tempeh into small bits and sprinkle onto the kale. Garnish with additional hemp seed and roasted almonds.
Recipe by at https://fannythefoodie.com/2018/02/13/kale-caesar-salad-tempeh-bacon-hemp-seed/