1 package tempeh, cut into cubes
3 cups water for simmering
1 cup onion, chopped
1 cup sweet bell pepper, chopped
1.5 cups celery, chopped
2 teaspoons Dijon mustard
1 teaspoon agave nectar or 2 teaspoons sugar
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garam masala
1/2 teaspoon turmeric
1 tablespoon vegan mayonnaise
1 tablespoon tahini (sesame seed paste/butter) or hummus
Bring water to a simmer on medium-high heat. Add the cubed tempeh and allow it to sit in the hot water for 10 minutes. You don’t actually need this step but I find the tempeh is much yummier when I simmer it in water first. Drain the tempeh cubes and let them air dry in the strainer or colander.
Add drained tempeh to chopped onion, celery, and bell pepper in a medium sized bowl. Add all spices and agave nectar or sugar. Add vegan mayonnaise and tahini or hummus and mix well. Taste test and add salt if needed. Chill for about 3 hours before serving on toast.