Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Firm or extra-firm tofu 1 tb Vanilla
- drained cut into chunks 1 tb Water, or more, optional
1/4 c Maple syrup

It's light, fast, and a perfect complement to pies, puddings, and fruit
compotes. 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.

In a food processor or blender, blend all of the ingredients until very
creamy, adding water if needed to achieve a whipped cream consistency.
Refrigerate until needed.

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

Source: Recipes from an Ecological Kitchen
by Lorna J. Sass
ISBN: 0-688-10051-1
Typed for you by Karen Mintzias

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