break off individual lettuce leaves. rinse with water and
let dry on clean dish towel. rinse green onion and cilantro.
thinly slice green onion and chop 2 T cilantro. place into
bowl. add vegan mayo, tamari and almonds.
slice tempeh four times across then cut the other
direction into small, bite-sized pieces. add tempeh to the bowl and thoroughly
mix using rubber spatula. chill before serving. scoop a generous spoonful of
the mixture on each lettuce leaf. tempeh salad can be stored in a sealed
container in the refrigerator up to 5 days.