Soy-Wasabi Spread

• 1 pound frozen shelled edamame (soybeans)
• 1 1/4 cups (about 10 ounces) drained silken tofu
• 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1 tablespoon Chinese hot mustard
• 2 teaspoons wasabi paste
• Coarse salt
• Black sesame seeds, for garnish

1. Bring a large pot of water to a boil.
2. Add edamame; cook until tender, about 5 minutes.
3. Drain in a colander.
4. Rinse under cold running water to stop the cooking, then drain again.
5. Puree edamame, tofu, lemon zest and juice, mustard, wasabi, and 1/2 teaspoon salt in a food processor.
6. Spread can be refrigerated in an airtight container for up to 2 days.
7. Garnish with sesame seeds before serving.
8. (Per 1/4-cup serving)
9. Calories: 51
10. Saturated Fat: 0g
11. Unsaturated Fat: 0g
12. Cholesterol: 0mg
13. Carbohydrates: 4g
14. Protein: 4.7g
15. Sodium: 82mg
16. Fiber: 1.9g

silken, lemon zest, wasabi paste, salt, black sesame seeds

Taken from www.epicurious.com/recipes/food/views/soy-wasabi-spread-394177 (may not work)