1. Mix soy sauce and enough southwest mustard (to taste) in a bowl
2. Add tempeh to the bowl and mix. Let sit.
3. Meanwhile, saute kale in oil and minced garlic until wilted.
4. After removing the kale, over low heat, use the same pan to saute tempeh and sauce from the bowl. Cook for about 3-5 min.
5. Add tempeh to kale. Enjoy!