Add water and bring to boil, reduce heat to low and cook for 30 minutes, stirring occasionally
When done cooking drain any excess water through a strainer and transfer to a mixing bowl
Mash with fork
Add celery, tahini, ginger juice and lemon juice
Mix well and add salt to taste
Notes
For an extra kick, add 1/2 a diced pear and a few splashes of umeboshi vinegar
Use the mashed tempeh to make a sandwich on whole grain bread or use as a filling for a wrap by putting a scoop inside a collard leaf or sheet of nori and rolling it up