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