Place tempeh cubes in a heavy-bottomed saucepan. Add enough water to cover the tempeh. Bring to a boil.
Reduce heat to medium. Partially cover the pot with a lid.
Continue to cook until all of the water is gone, and the tempeh starts to stick to the bottom of the pot (about 15- 20 minutes).
Mix in coconut aminos. Turn off the heat. Let the tempeh rest, covered for 5 minutes to absorb flavors.
Mash the tempeh with a bean or potato masher.
Mix in scallions and celery. Add lemon juice, vegan mayo, and freshly ground black pepper.
Serve on a bed of lettuce, with rice crackers, or in a wrap of your choice.
*Big Tree Farms Coco Aminos is a favorite brand for this tempeh salad along with Follow My Heart Avocado Vegenaise, but any vegan mayo is fine.
You may substitute tamari or soy sauce for the coconut aminos.