tuna-safe tempeh salad

I made this tempeh salad for my work lunch a couple of days ago, and thought I'd better chronicle it here so I don't forget about it. It's really quick and easy, though not very fishy-tasting.  Next time I'll try it with some stronger-tasting seaweed like hijiki, even though it will be less attractively pink than  it is with dulse.... I had intended to eat it with crackers but was too lazy to make the crackers so ended up making little lettuce wraps. That was good too, though maybe not quite as satisfying as the cracker would have been.

Tempeh Salad
serves 3
8oz tempeh, cut into little 1/4-1/8" cubes
a handful of seaweed
a medium avocado
1 1/2T Vegenaise
juice of 1/2 a lemon
a small dill pickle, minced
a smallish shallot, minced
2 stalks of celery, thinly sliced
1T soy sauce
2t seedy mustard
1t vinegar (whatever kind you like)
1 clove of garlic, crushed
pepper

Steam the tempeh for 10 minutes and put the seaweed in a cup and cover it with water. Meanwhile, scrape the avocado insides into a big bowl and mash it thoroughly with the Vegenaise and lemon juice. Mix the remaining ingredients in, then add the tempeh. When the seaweed's soft, drain it and squeeze it, then chop it finely. Stir it in, and then let everything rest in the fridge for at least an hour before serving.