Makes enough to frost two cakes, with leftovers

1 12.3-oz package light extra-firm tofu
1 16-oz can pineapple chunks, drained (save the juice)
1/4 cup maple syrup, honey, agave nectar, or brown sugar
1/4 cup pineapple juice
2 Tbsp arrowroot
1 Tbsp 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 druied pineapple chunks.