Chocolate Tofu Frosting

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.

Yield: Makes 2 cups, enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake, or 2 dozen cupcakes
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 49%
  • Protein: 1.5g
  • Fat: 2.1g
  • Saturated fat: 0.9g
  • Carbohydrate: 3.7g
  • Fiber: 0.0g
  • Sodium: 1.3mg


  • 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


  1. 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. 2. Meanwhile, in a blender combine tofu, rum, and vanilla. Whirl until smoothly puréed.
  3. 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.
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