Butter Rum Pudding

1 cup packed brown sugar
2/3 cup spiced rum or white rum
1/2 cup water
3 tbsp. butter
1/8 tsp. salt
2 (12.3oz. each) pkg. extra-firm tofu, drained
1 tsp. vanilla extract

Combine the first 5 ingredients in a medium saucepan. Bring to a boil; reduce
heat, and cook until mixture is reduced to 1 cup (about 15 minutes).

Place the tofu in a food processor or blender; process until smooth, scraping
sides of bowl occasionally. With processor on, slowly pour the rum mixture
and vanilla through food chute;

process until well-blended. Spoon tofu mixture into a medium bowl. Cover and
chill 4 hours.