Tempeh mock chicken salad (vegan)

Cube the tempeh into approximately ½-inch pieces.

Combine soy sauce, water, and rice vinegar in a small bowl, stirring until the soy sauce is fully dissolved.

Heat a large skillet over medium-high heat and add the cubed tempeh, stirring occasionally until lightly browned on all sides.

Pour the soy sauce mixture over the browned tempeh and stir to coat evenly, allowing the liquid to absorb and the tempeh to develop deeper flavor.

Transfer the cooked tempeh to a large mixing bowl and let it cool to room temperature, about 5 minutes.

Add the chopped celery, chopped carrot, minced scallions, and minced parsley to the cooled tempeh.

Pour the eggless mayonnaise over the vegetable and tempeh mixture, folding gently until all components are evenly coated and combined.

Taste the salad and adjust seasoning as needed, then serve chilled or at room temperature.