To achieve just the right texture in this low-calorie dessert, we experimented with several different types of tofu. We found that extra-firm holds up best to processing while also providing a creamy consistency.
1 cup packed brown sugar
2/3 cup spiced rum (such as Captain Morgan's) or white rum
Combine the first 5 ingredients in a medium saucepan. Bring to a boil; reduce heat, and cook until mixture is reduced to 1 cup (about 15 minutes).
Place the tofu in a food processor or blender; process until smooth, scraping sides of bowl occasionally. With processor on, slowly pour the rum mixture and vanilla through food chute; process until well-blended. Spoon tofu mixture into a medium bowl. Cover and chill 4 hours.