Orange Tofu Bavarian Cream
2 Tablespoons agar agar flakes
1 cup water
3/4 cup maple syrup
1 1/2 cup orange juice
8 oz firm tofu
1/4 cup oil
1/4 teaspoon lemon or orange extract
1/2 teaspoon orange zest
Simmer agar and water over med heat, whisking constantly until completely dissolved and liquid is reduced to 1/3 cup.
Whisk in maple syrup.
Remove from heat and whisk in OJ.
Whip tofu up in blender and add, along with the oil, extract and zest, to OJ mixture. blend until completely smooth.
Pour into parfait glasses or pour into pie crust.
Chill 2 hours before serving.