Recipe by VegetarianTimes.org Servings: 4 Sesame Dressing: 3 Tbs. roasted sesame oil 2 Tbs. tahini 2 Tbs. seasoned rice wine vinegar 1 Tbs. low-sodium soy sauce Salad: 1 1/2 cups frozen shelled edamame, thawed 2 cups tatsoi leaves 2 cups mizuna 1 cucumber, peeled and sliced 1 8-oz. pkg. baked teriyaki tofu, cubed …
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