Place cubed tempeh in a small pan and cover with water. Bring to a boil and cook for about 8 minutes. Remove tempeh and drain the water.

Heat the oil in a skillet over medium heat. Add the tempeh and cook for 2 minutes on each side.

Add in the garlic, cabbage, and hot sauce, stirring until well combined. Cover and let cook for 5 minutes on low heat.

Add in the sunflower kernels, mix, and let cook for another few minutes until cabbage is soft, but still slightly crunchy.

Season with salt and pepper to taste. Serve hot or cold.