Recipe - Tempeh Mock Chicken Salad

6 ounce Tempeh
One fourth cup Mayonnaise*
1 Celery stalk; finely chopped
2 tablespoon Dill pickle; minced
2 tablespoon Onion; minced
2 tablespoon Fresh parsley; minced
1 teaspoon Prepared mustard
1 teaspoon Soy sauce
1 ds Garlic powder

Steam tempeh for 20 minutes. Allow to cool enough to handle. Cut into
cubes slightly smaller than One half 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.