This is perfect for topping pies, puddings and fruit compotes.
- 1 pound firm or extra-firm tofu, drained and cut into chunks
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon water, or more (optional)
tofu Whip can be stored in the refrigerator for up to 1 week; if the mixture separates, blend it thoroughly before using. The recipe may be cut in half.
Variation Instead of maple syrup, try 3 to 4 tablespoons of fruit-sweetened preserves and some finely minced citrus peel. Choose the fruit and citrus flavors to complement the dessert.
Makes about 2 cups.