Blend all dressing ingredients on high speed until smooth.
Cut tempeh lengthwise, into fingers, and place in a small oven dish. Mix citrus juices, salt and fennel seed and pour on top. Bake at 400° for 30-40 minutes until liquid is absorbed and tempeh is lightly browned, turning once or twice.
Add garlic, tomatoes, basil, olive oil and salt and pepper to a bowl.
Toast the sourdough until golden then cut into chunks. Add to the garlic mixture & use your hands to firmly squish everything together so the tomatoes get nicely crushed and smeared into the toast, softening it and infusing it with flavor.
In each serving bowl, arrange some lettuce, cucumber, red pepper and onion. Drizzle with fresh orange juice to moisten, then use a spoon to pour on some lines of dressing. Top with tempeh and bread mixture.