Tempehting tuna salad

1. Pour the water, oil, and 1 tablespoon tamari in a small pan and bring to a low boil. Add the bay leaves and the tempeh, cover, and cook for 10-15 minutes, or until most of the liquid is absorbed.
2. Remove the tempeh from the pan, discard bay leaves and extra liquid, and allow tempeh to cool. Combine carrot, onion, and celery in a medium sized bowl. Mash the tempeh with a fork to separate it, and add to the bowl of chopped veggies.
3. Add the other tablespoon of tamari, nutritional yeast, kelp or seaweed powder, and relish.
4. Stir it all together, then add the vegan mayonnaise last, and give it one last stir. Refrigerate for 1 hour if you can.
Eat it on sammiches with lettuce if you know what's good for you.
It is really important to get kelp or seaweed powder. It gives it the distinct 'fishy' flavor. If you cannot find either, (check your local health food or Asian grocer!) then a sheet of very well chopped nori will work.
Source of recipe: A friend of mine told me about this recipe and I expanded on it to make it the best ever. I've tried other mock tuna salads made with tofu or chickpeas, and this one blew the rest out of the water.