Preheat the oven to 375ºF. Grease a baking sheet with cooking spray and set aside.
Chop the tempeh into crouton-sized chunks (about 1/2") and add them to a bowl. To the bowl add the tamari, liquid smoke, oil, syrup and hot sauce and toss to combine.
Transfer the tempeh to the baking sheet and bake for 30 minutes, flipping halfway through.
While the tempeh is cooking, add the tahini, lemon, vinegar, nutritional yeast, mustard, capers, garlic powder, chili flakes, salt, pepper and 1/4 cup of water to a blender. Blend on high until smooth, adding more water as needed.
To assemble the salad, add the kale to a large bowl. Pour dressing over the greens and mix with your hands to thoroughly combine. Transfer to bowls and top with croutons.
Garnish with additional chili flakes, nutritional yeast and pepper if desired!