12 ounces tempeh, cubed
1 stalk celery, minced
2 Tablespoons red bell peppers, minced
1 large GEDNEY Dill Pickle, minced (or use 1/4 cup dill pickle relish)
2-3 scallions, minced
1 Tablespoon fresh parsley, chopped
1/2 cup soy mayonnaise or regular mayonnaise
1 Tablespoon yellow mustard
1 teaspoon lemon juice
salt and freshly ground black pepper to taste
Place the cubed tempeh in a saucepan of boiling, salted water.
Reduce heat to low and simmer for about 12 minutes, drain and set aside to cool.
In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too).
Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
Fold everything together, cover and refrigerate for at least 30 minutes to let the flavors combine.
Spread on whole-wheat toast, pita pocket or lavash wrap.