Recipe by Eric C. Sharer, MPH, RD, LDN
Ingredients:
1 pound block firm tofu, drained
3 ½ cup pureed sweet potato, pumpkin or butternut squash
4 tbsp. sweetener of choice such as agave nectar, brown rice syrup, etc.
1-2 tbsp. Pumpkin pie spice or ground cinnamon
Directions:
1. Place all ingredients in a food processor or blender. Blend for several minutes until smooth.
2. Serve immediately, or keep covered in the refrigerator for up to 5 days.