Tempeh Salad, Hold the Mayo!

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

2. While tempeh is steaming, prep all of the vegetables. In a medium sized bowl mash the avocado with the mustard, lemon juice, and garlic powder until well incorporated, then add the diced vegetables. Season with salt and pepper to taste.

3. After tempeh is cool, roughly chop the pieces and mix in with the avocado mixture. Serve on toasted bread, wraps, salads, or with crackers. Store in an airtight container in the fridge.