In a food processor, combine the tofu, oil. maple syrup, vanilla lemon juice, and salt. In a heavy bottomed saucepan combine the agar flakes and cold water and stir over medium flame until the mixture reaches a boil.

In a separate bowl, combine the arrowroot with the soy milk and add to the boiling agar water. Cook, stirring continuously, until the mixture begins to bubble. Remove from heat and add to the tofu mixture in the food processor bowl. Process until smooth. Pour into a container, cool to room temperature, then refrigerate until firm, about 1 hour. Rewhip in a food processor or blender before serving.