Tofu Whip

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.

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.