Frozen Raspberry Tofu

Combine the drained soft tofu, vanilla extract, and 2 tablespoons of granulated sugar in a food processor or blender.

Blend until the mixture is smooth and creamy, scraping down the sides as needed to ensure all ingredients are fully incorporated.

Add the frozen raspberries (still frozen, do not thaw) to the blender with the tofu mixture.

Pulse and blend until the frozen raspberries break down and are evenly distributed throughout the tofu base, creating a soft-serve consistency.

Taste the mixture and stir in the remaining 1 tablespoon of granulated sugar if additional sweetness is desired.

Divide the frozen raspberry tofu into serving bowls and serve immediately for a soft-serve consistency, or transfer to a freezer-safe container and freeze for 30 minutes for a firmer texture.