Dessert

Wrap the block of tofu in a cloth napkin, then another and another. There should be 3-5 layers of absorbent cloth surrounding the tofu. Apply a bit of pressure to the block—it’s ok if the block breaks into larger sections. After draining for 3 hours (or overnight in the fridge) the tofu is ready to use.

In a food processor or high-speed blender, combine the tofu, cocoa, almond milk, banana, maple syrup, and vanilla. Blend until there are no visible small flecks of tofu. It will be a thick creamy consistency ready to eat. Can be used as a soft frosting if made without almond milk and banana.