This is not sweet, and is unlike traditional frostings, but it is surprisingly good. This recipe makes enough to frost two cakes with leftovers. Try this on Carrot Cookie Cake or Chocolate Red Devil Cake.

1 12.3-ounce package light extra-firm tofu
1 16-ounce can pineapple chunks, drained (save the juice)
1/4 cup maple syrup, honey, agave nectar, or brown sugar
1/4 cup pineapple juice
2 tablespoons arrowroot
1 tablespoon vanilla extract
1/3 cup chopped dried pineapple (optional)

1. Place tofu in a food processor and process until smooth.

2. Add pineapple chunks, maple syrup, and pineapple juice and process until blended.

3. Add arrowroot and vanilla and blend.

4. Scrape into a saucepan and cook over medium-low heat for 5 minutes, stirring frequently. Cool.

5. Spread on cake and top with dried pineapple chunks.