Instructions: Cut tempeh in half crosswise. Cut again in half lengthwise to yield four pieces. Steam tempeh over simmering water 20 minutes. While tempeh is still hot, crumble into bowl. Add tamari, vinegar (if using) and hot sauce. Bring to room temperature.

Add remaining ingredients, mix well and adjust seasonings to taste.

Spoon tempeh mixture onto half of bread slices, top with desired amount of lettuce and tomatoes and cover with remaining bread.

This recipe yields 6 servings.

Comments: This salad spread is great on its own, but it also makes a good replacement for egg salad. Try it served on crackers for an appetizer.

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