Tempeh Salad, Hold the Mayo!

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   1.

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   Steam the tempeh cubes for 15 minutes.

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   I use a small pot with about an inch or two of water, bring it to a boil, then put the tempeh in a strainer that sits on top of the pot with a lid on it.

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   Remove from heat after 15 minutes and place in the freezer for about 5 minutes to cool down.

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   2.

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   While tempeh is steaming, prep all of the vegetables.

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   In a medium sized bowl mash the avocado with the mustard, lemon juice, and garlic powder until well incorporated, then add the diced vegetables.

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   Season with salt and pepper to taste.

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   3.

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    After tempeh is cool, roughly chop the pieces and mix in with the avocado mixture.

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    Serve on toasted bread, wraps, salads, or with crackers.

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    Store in an airtight container in the fridge.

No additional tips available.