Slice the tempeh width-wise into 1/2 inch pieces (should make 10 finger-sized wedges). In a shallow bowl or plate, blend the almond meal and coconut. In a separate bowl, crack the egg and whisk. Set up an assembly line, starting with the tempeh slices. Dredge the tempeh in the egg, then roll in the almond-coconut mixture. Heat the canola oil in a pan over a medium-high flame. Cook the tempeh in the pan, turning once, so each side is golden brown. Meanwhile, divide the greens onto two plates. Top each plate with half the berries, cucumber, kohlrabi, and sunflower seeds. To serve, place half of the tempeh slices on each plate, then drizzle with extra-virgin olive oil and honey, and sprinkle with cilantro as desired.