Preheat oven to 425°
Slice tempeh into thin strips and then again into chunks.
To a medium size bowl, add tempeh. Toss with BBQ sauce to coat.
Onto a baking sheet, spread tempeh in an even layer.
Bake until browned and slightly crispy for 20-25 minutes, turning halfway through.
To a high speed blender, add 1/4 cup water, lemon juice, cashews, Dijon mustard, white miso paste, garlic, sea salt, and black pepper. Blend until smooth and adjust seasoning to taste.
To a large bowl, add kale then drizzle with olive oil. Massage the kale leaves until evenly coated.
Add Brussels sprouts and capers.
Toss with desired amount of dressing.
Divide salad evenly between large dinner bowls and top with BBQ tempeh.