Addicting Tempeh "Chicken" Salad

You won't believe how good this salad is.  Especially if you are yearning for some old fashioned chicken salad like granny used to make.  My grandmother made the BEST chicken salad anywhere.  I still make it on occasion for gatherings.  But for a healthier option at home, this is what I like. My husband can't make up his mind. Today he had seconds, but said, "it's not chicken salad."  I venture to say you can't tell the difference.  Thank you Carrie Price for getting me the Cookin' Southern Vegetarian Style, by  Ann Jackson.  This is your go-to recipe book if you are craving flavors from your childhood!

Addicting Tempeh "Chicken" Salad
From:  Cookin' Southern Vegetarian Style
By:  Ann Jackson
My notes in bold.

Yield:  4-6 servings (unless you eat it all up like I do.)

Important note:  You can purchase tempeh at most grocery stores these days.  Tempeh should be cooked before you use it in a recipe.  I steam mine in a rice cooker when I cook rice, but it can also be boiled or steamed on the stove.

• 1-8 ounce package tempeh
• 1/2 to 3/4 cup mayonnaise (To make it vegan, use Vegenaise.  I use 3/4 cup because I like it that way!)
• 1/2 large onion, half grated, half chopped (I just chop mine.)
• 1/2 cup finely chopped celery (Not to finely.  You can also add celery see if desired.)
• 2 to 3 tablespoons nutritional yeast (This is not the same as yeast for bread.  Bob's Red Mill makes a good nutritional yeast.)
•  1/2 teaspoon salt (optional) I like a little salt on this.
• Black pepper to taste

 Steam tempeh lightly for about 25 minutes.  Chop into chunks and put into a bowl.  Add the other ingredients.  Mix.  Refrigerate and serve.  You can eat it in a sandwich, or on top of a tomato.