I adapted this from Vegan Planet, or simplified it rather because I didn't have all the ingredients. It was delicious.
For this curried chickenless salad, I used one-half package of tempeh (poached). I chopped it up and added to a mixing bowl. I added enough Veganaise to make me happy and added 1 teaspoon curry powder, 1/2 teaspoon lemon juice, 1/4 teaspoon sugar, and salt and freshly ground pepper to taste.
I was hungry so I put it on my homemade vegan whole wheat bread with some lettuce and chomped it up. The salad was still a little bit warm, which was fine, but I think it'll taste better chilled.
(How to poach tempeh: Just add to boiling water and let cook for 10 minutes.)