Cut tempeh in half across the width, then restack halves and cut in half across length, then cut length in fourths across the width. You should have 16 pieces. Place in a shallow dish. Whisk the brown sugar, teriyaki sauce, orange juice, ginger, garlic, sesame oil and olive oil together until combined. Pour over tempeh and gently distribute onto all tempeh pieces. Cover and marinate for 2 hours in refrigerator. Can be marinated overnight.

Heat skillet on medium high. Spread tempeh out as single layer in the pan. Pour any remaining marinade over tempeh. Sauté for 5 minutes on each side, or until golden. Cool completely.

To assemble the pita pockets, spread 2 teaspoons of Everything Sauce in pita. Fill each with 3 pieces tempeh, approximately 3 tablespoons Kale Salad and 2 tablespoons diced tomatoes.

To make the everything sauce: Place all ingredients except chives in a high-power blender. Slowly blend for one minute. Turn the dial up to high and continue to blend for 1-2 minutes or until smooth and creamy. Stir in chives by hand if desired. Store in the refrigerator for up to 2 weeks. Stir before each use.