Cut your tempeh into crouton-sized cubes and cook either on a greased skillet, in the oven, or on a grill until browned an all sides (tempeh is pre-cooked so you just need a few minutes to brown it). Put it in a bowl and pour buffalo sauce over it, mixing until covered.
Chop kale, remove stems and add to a large salad bowl. Add tomatoes, red onion, and avocado, drizzling with desired dressing amount and tossing until covered. I like adding the buffalo tempeh bites on top as salad is being served instead of mixing into the salad bowl with other ingredients.