In a small saucepan, place the apple juice and agar-agar flakes, and simmer for 5 minutes to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food processor, process the tofu for 2 minutes to form a smooth puree. Add the agar-agar mixture, soy milk, sugar, vanilla, and salt, and process for 1-2 minutes or until very smooth and creamy. Taste and add additional sweetener or vanilla, if desired. Add the strawberries and pulse 3 times.
If you have an ice cream maker, transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions. Or, pour the mixture into a large shallow pan, and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer, and allow it to sit at room temperature for 15 minutes. Transfer the mixture to a food processor and process until smooth. Transfer the mixture to an airtight container, return the mixture to the freezer, and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.
*Variation: for a Strawberry-Banana flavor, substitute 1 mashed banana for half of the sliced strawberries. Or if you don't mind the extra fat, adding a couple of tablespoons of a mild vegetable oil to the mixture before freezing will result in a rich and creamy texture. Feel free to experiment with the recipe by adding additional flavorings, or chopped fruit or nuts.
Yield: 1 1/2 Quarts
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