Title: Tempeh mock chicken salad
 Categories: Salads, Appetizers, Vegetarian
      Yield: 3 servings
 
      6 oz Tempeh
    1/4 c  Mayonnaise*
      1    Celery stalk, finely chopped
      2 tb Minced dill pickle
      2 tb Minced onion
      2 tb Minced fresh parsley
      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.
  
  Frances Moore Lappe, "Diet for a Small Planet"