1 lb Firm or extra-firm tofu

           - drained & cut into chunks
    1/4 c  Maple syrup

      1 tb Vanilla

      1 tb Water, or more, optional

  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