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Chocolate Tofu Frosting

Yield Makes 2 cups, enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake, or 2 dozen cupcakes
Lori Peterkin uses high-protein, shelf-stable tofu instead of butter in chocolate frosting. The frosting is so smooth, cool, and creamy that her kids also like it as a pudding.


  • 1 package (6 oz., 1 cup) semisweet chocolate chips
  • 1 box (12.3 oz.) nonrefrigerated extra-firm regular or low-fat tofu
  • 2 tablespoons rum, orange- or coffee-flavor liqueur, or water
  • 1 tablespoon vanilla

Nutrition Information

  • calories 39
  • caloriesfromfat 49 %
  • protein 1.5 g
  • fat 2.1 g
  • satfat 0.9 g
  • carbohydrate 3.7 g
  • fiber 0.0 g
  • sodium 1.3 mg

How to Make It

  1. Pour chocolate into a microwave-safe bowl. Heat in a microwave oven on half power (50%) until chocolate is soft, 2 to 2 1/2 minutes.

  2. Meanwhile, in a blender combine tofu, rum, and vanilla. Whirl until smoothly puréed.

  3. Stir chocolate until smooth. Scrape into blender with tofu mixture. Whirl until smoothly puréed. Pour into a bowl and nest in ice water. Stir often until frosting is cold, 10 to 12 minutes. Use or cover airtight and chill up to 2 days; stir before spreading.

  4. Nutritional analysis per tablespoon.