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6 oz. semisweet soy chocolate chips
Over a double boiler, melt the chocolate chips until smooth.
In a food processor, puree the tofu, soy cream cheese, and powdered sugar until thoroughly combined.
Gradually beat in the melted chocolate until the frosting is smooth and fluffy.
Chill for 1 hour before frosting, or store in refrigerator in airtight container for up to 1 week.
Posted by Judy Hochsztein
Nutritional Info Per Serving: N/A
12 oz. firm tofu
4 oz. soy cream cheese
2 cups powdered sugar