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Edamame "Egg" Salad

Kristina Sloggett
  • minutes
  • Serves

INGREDIENTS

1/4 cup

cashew cream

1 tsp

rice vinegar

1 tsp

yellow mustard

small pinch (start with ⅛ teaspoon) Kala Namak

(or ½ teaspoon regular sea salt)

1 tsp

black pepper

1/2 tsp

turmeric

1

block extra firm tofu

3/4 cup

fresh or defrosted shelled edamame

3

fresh green onions, trimmed and chopped fine