Cut one block of tempeh into 1/4-inch strips. Then, cut those strips into thirds. Place in a large bowl with tamari. Stir until well-coated. Set aside.
Add all dressing ingredients into a small jar with a lid. Shake to mix and adjust to taste. Set aside.
Bring a large pot of water to a boil. Meanwhile, chop/slice all vegetables, chop mint, and add to a large mixing bowl.
Once water boils, add dry soba noodles. Stir and cook for about 5 minutes until done. Drain noodles into a colander, and rinse well with cold water. Leave in colander to drain completely.
While noodles cook, heat a large skillet over medium-high. Add avocado oil and cook tempeh pieces, about 2 minutes each side until browned. Remove from heat.
Add noodles and tempeh to prepared veggies/mint in large mixing bowl. Give salad dressing another shake, then pour over ingredients. Stir ingredients together, until well-coated with salad dressing.
Serve salad in bowls, along with optional toppings (chopped cashews, sesame seeds, extra lime wedge). Best enjoyed cold!