Tofu: a great vegan frosting

I love frosting on a cake as much (if not more) as the cake itself.  In the quest to make great vegan goodies, frosting has been a challenge.   As I flipped through one of my staple cookbooks,  Benjamin Wong’s Cupcakes with Attitude, I found this recipe for tofu frosting.  

I’ve always viewed recipes for sweets using tofu with more than a little suspicion;  I imagined some lumpy and strong-soyed concoction. But I needed a vegan frosting for our Halloween baking, so was resolved to try this.  I was pleasantly chuffed to find find the frosting creamy, and only with a slight hint of soy.  We paired it with Pumpkin & Cranberry Cupcake (above in the Feature photo) & on another occasion, Sweet Potato & Cranberry Cupcake, both which were delicious combinations!

• 200g of Soft tofu
• 1 tsp lemon juice
• 1/2 tsp vanilla extract
• up to 3 Tbsp icing sugar

1. Pat tofu dry with paper towels.
2. Break up tofu and place in a blender.
3. Add lemon juice & vanilla extract.
4. Blend for about  30 seconds, until creamy.
5. Add icing sugar, 1 Tbsp at a time, tasting as you mix.  Adjust amount to taste.