Tofu Cream with No Draining Needed

• 1 block Firm tofu
• 30 grams Puffed rice
• 3 tbsp Maple syrup (or use honey or jam)
• 1 Vanilla extract

1. Process the ponsen in a food processor into a fine powder and transfer to a plate.
2. Blend firm tofu and maple syrup in the food processor, add the powdered ponsen and continue blending until it's smooth and creamy.
3. You can use this cream for decorating.
4. The amount of ponsen is just approximate.
5. Add enough so that the cream is the taste and consistency you want.
6. You can make this with silken tofu too, but the cream will be very soft.
7. If you want to use the cream for decorating, I recommend firm tofu.
8. If you use soft silken tofu, you can use a stick blender.
9. One person who tried this recipe, "michico358," used this cream in a fantastic-looking cake featuring Anpanman.
10. User "Rinrin Tiffany" used it in a beautiful tart.
11. User "hawaisunny" used it as a topping for"Matcha Kanten Jelly"
12. The recipes below are cookie recipes for people with dairy and egg allergies.
13. "Fragrant!
14. Maple Cookies"
15. "Cocoa and Okara Cookies"
16. "Sweet Potato and Sesame Crispy Cookies"
17. "The Meeting of Oatmeal and Coconut Cookie"
18. "Toasted Barley Flour Cookies"
19. "Caramel Nuts and Okara Cookies"
20. The okara (the leftover fiber from soy beans after extracting soy milk) scones below use margarine instead of butter to make them dairy-free.
21. "Easy Okara Scones Low Calorie!!"
22. "Okara and Kabocha Squash Scones"

tofu, rice, maple syrup, vanilla

Taken from cookpad.com/us/recipes/149734-tofu-cream-with-no-draining-needed (may not work)