Categories: Sauces, Desserts, Vegetarian 
      Yield: 1 servings 
  
      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