• Cube the tempeh and steam for 20 minutes. Let cool. Meanwhile, roast the almonds in a dry frying pan until lightly browned, stirring frequently.
• Place the tempeh, mayonnaise, yeast and soy sauce in a food processor and process until smooth. Add a little water if the mixture seems too dry. Refrigerate until firm. Shape the tempeh mixture into a ball and roll it in the almonds. Add breadcrumbs if the mixture seems too moist. Refrigerate for at least 2 hours. Serve with crackers and vegetables.
Makes 8-10 serving