1/4 lb firm tofu, crushed by hand
1/2 cup brown rice syrup
1/2 cup sucanat
1/2 cup creamy peanut butter
1/2 lb soy margarine
Combine the tofu, brown rice syrup, and Sucanat in a small saucepan. Heat for about 5 minutes over medium heat, stirring constantly. Then pour the mixture into a blender and blend until smooth. Transfer to a mixing bowl. Add the peanut butter and margarine and beat until smooth. Refrigerate the icing for 1 hour, or until firm.
This recipe will be sufficient to cover a large two-layer cake.
Source: "Friendly Foods" by Brother Ron Pickarski.
