TOPPING
16 oz Crushed pineapple
-- (unsweetened)
1 c Tofu
1 ts Vanilla
1 tb Honey or maple syrup
Milk, soymilk or water
-- (if requisite)

Brush a 9" x 9" cake pan with oil and lightly sprinkle with flour. Mix
first three ingredients unitedly. In separate bowlful, beat milk or
h2o, love, and vanilla unitedly. Cut tahini into flour until
friable. Add the almonds and liquids to the assortment, and stir until
moistened. Pour into baking pan. Bake at 425 F. for 15 minutes or
until lightly browned. Poise. Cut into wedges and split in one-half.

TOPPING: Whip tofu, honey and vanilla in a liquidizer, adding milk or
water if required. Spoon pineapple onto cake wedges and pour tofu
mixture over all.