Serve this spicy spread with rice crackers as an hors d'oeuvre; garnish with black sesame seeds for more Asian flavor. The spread also makes a good dip for cucumber and carrot sticks.
Bring a large pot of water to a boil. Add edamame; cook until tender, about 5 minutes. Drain. Rinse under cold running water to stop the cooking. Drain.
Puree edamame, tofu, lemon zest and juice, mustard, wasabi, and salt in a food processor.
Spread can be refrigerated in an airtight container, up to 2 days.