Tempeh Sandwich Spread - cooking recipe

Ingredients

1/2 lb tempeh
2 celery ribs, with leaves,finely chopped
3 green onions, with tops,finely chopped
1 small carrot, grated
1/2 green bell pepper, seeded and finely chopped
1/4 cup tofu mayonnaise
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1 teaspoon celery seed
fine sea salt

Preparation

Pour one inch of water in a large saucepan with a steamer basket, cover with lid, and bring to a gentle boil.
Put the tempeh in the steamer basket, cover and steam for 15 minutes.
Let tempeh cool.
Crumble the tempeh into small pieces, and put it in a large bowl.
Add all the remaining ingredients and stir to mix.
Store, covered, in the refrigerator, for up to 2 days.