In a large pot or saucepan, steam cubed tempeh for 15 minutes on medium-high heat. Remove from heat and set aside to cool.
In a medium bowl, combine the vegan mayo, celery, pickles, green onions, seasonings, mustard, soy sauce, and garlic. Add in the cooled tempeh and toss lightly.
Refrigerate for an hour before serving with bread, pita, over lettuce, or all by itself.
Notes
Makes 6-8 servings
Recipe adapted from How it All Vegan