This recipe is one of the reasons I am beginning to have a love affair with tofu… and it’s getting serious.  Tofu looks square and white and lonely one minute, and then you can transform it into something beautiful!  I adapted this recipe by Jolinda Hackett slightly (and doubled it because I made it for a layered cake).  I loved how smooth and silky it was, I was able to just pour on top of the cake and let it do its drippy thang!


  • 2 cups firm tofu
  • 1 tbsp oil
  • 1/2 a lemon, juiced
  • 7 tbsp maple syrup
  • 1 tsp almond extract

Directions: In a blender or food processor, puree all ingredients until completely smooth.  Enjoy with (a cake and)  family and friends!


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