Categories: Salads, Appetizers, Vegetarian, Poultry 
      Yield: 3 servings 
  
      6 oz Tempeh                              2 tb Minced fresh parsley 
    1/4 c  Mayonnaise*                         1 ts Prepared mustard 
      1    Celery stalk, finely chopped        1 ts Soy sauce 
      2 tb Minced dill pickle                  1 ds Garlic powder 
      2 tb Minced onion                    
  
  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"