1 pkg. tempeh, cut into cubes
1 tbsp. safflower or other light oil
2 tbsp. tamari or soy sauce
1/4 c. mayonnaise (safflower, eggless)
1 tbsp. minced scallion
1/4 c. minced celery
A handful of chopped ripe black olives
A pinch of dill
Cayenne pepper

Steam the tempeh cubes for 20 minutes. Heat the oil in a skillet and lightly saute the tempeh for two to three minutes. Take pan off heat and sprinkle in tamari and toss with the tempeh. Mash tempeh with a fork and mix with other ingredients. Serve with crackers or on whole wheat bread for a sandwich spread.