6 oz. tempeh, steamed for 20 minutes, allow to cool, and cut into 3/8 inch
cubes
4 to 5 tbsp. mayonnaise (tofu, soy milk, or egg)
1 stalk celery, chopped fine
2 tbsp. minced dill pickles
2 tbsp. minced onion
2 tbsp. minced parsley
1 tsp. prepared mustard
1 tsp. shoyu (natural soy sauce)
Dash of garlic powder

Combine all ingredients, mixing lightly but well. Serve as a sandwich filling or mounded on a bed of lettuce.