Print Recipe

Tofu Whip

Tofu Whip is a 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)


  1. In a food processor or blender, blend all of the ingredients until very creamy, adding water if needed to achieve a whipped cream consistency.
  2. Refrigerate until needed.

Yield: about 2 cups

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.

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.