Slice the tempeh into 1/4 inch slices. The thinner you slice it the better the taste and texture. Slice it as thin as you can without it falling apart. Place tempeh in a baking dish.
Next make the marinade by combining soy sauce, 1 tablespoon olive oil, molasses, liquid smoke, and sriracha sauce in a medium bowl. Whisk well to combine.
Pour marinade over tempeh making sure they are all coated well by tossing your tempeh. Marinate in the refrigerator for at least an hour or overnight.
Warm 2 tablespoons of olive oil in a large pan over medium heat. Begin adding tempeh slices in a single layer to the pan. Fry on each side for 2-3 minutes, until golden brown and crispy. Remove and drain on a paper towel. Continue frying until all the tempeh is cooked and set aside.
Next in a medium pot bring water and broth to a rolling boil and add quinoa. Turn down heat and cook on medium low for about 10 to 15 minutes until quinoa has absorbed most of the liquid and fluffy. Drain and allow to cool for 5 to 10 minutes.
While quinoa is cooking, begin prepping your salad ingredients. Rinse your produce and begin chopping your kale thin and chopping your roma tomato. Add to a salad bowl along with spinach and avocado. Add your tempeh bacon and quinoa with your choice of dressing. Serve immediately.
Tempeh bacon will last in the fridge for about 3-4 days.