Vegan Tempeh Salad

This is an adopted recipe I've not yet had the chance to try. Here's what the OP had to say about it: "I’ve also heard this referred to as “Vegan Tuna Salad.” I absolutely love this salad! I’m not a vegetarian, let alone vegan, but this is fabulous. I've been buying it from Whole Foods Market in their Deli section (expensive little 8 ounce containers) so I came up with this by reading the ingredients listed on the container! I love it with tortilla chips..."

• Ready In: 45 mins
• Serves: 8

Ingredients

• 16  ounces  soy tempeh
• 1⁄4 cup  sweet pickle relish (I use Cascadian Farms organic sweet relish)
• 1⁄4 cup  finely chopped celery
• 1⁄4 cup  finely chopped red onion
• 1⁄4 cup  finely diced red bell pepper
• 1⁄4 cup  raw sunflower seeds
• 1⁄4 cup  finely diced green pepper
• 1⁄4 cup scallion, sliced into little rings, only the white and very light parts
• 2  tablespoons tamari
• 2  tablespoons  finely chopped flat-leaf Italian parsley
• 2  tablespoons lemon juice
• 1⁄2 teaspoon  finely minced fresh garlic
• 1  teaspoon ground cumin
• 1  teaspoon dry dill weed
• 1  cup vegan mayonnaise (I recommend Vegenaise non-dairy vegan mayonnaise)

Directions

1. Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
2. Set aside and allow to cool.
3. Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
4. Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
5. Add the mayonnaise last.
6. Chill before serving.
7. Serve as a sandwich spread – hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
8. Serving size is relative -- .