6 oz Tempeh
1/4 c  Mayonnaise*
1    Celery stalk; finely chopped
2 tb Dill pickle; minced
2 tb Onion; minced
2 tb Fresh parsley; minced
1 ts Prepared mustard
1 ts Soy sauce
1 ds Garlic powder

Steam tempeh for 20 minutes. Allow to cool enough to handle. Cut into
cubes slightly smaller than 1/2 inch. Combine with remaining ingredients &
mix lightly. Serve on a bed of lettuce or as a sandwich filling. * I use
tofu based mayonnaise, blend the tofu well with a touch of salt & pepper,
lemon juice & a crushed garlic clove.