Ingredients 
1 pack of firm cold tofu (soft works too, but firm works better)
1 tablespoon of vanilla extract
3 tablespoons of agave syrup (could also be real maple syrup too)
10 large strawberries or 15 to 20 small ones.
2 tablespoons of brown sugar
2 tablespoons of icing sugar


In a food processor break the strawberries in small bits. Watch so you don’t make juice out of it.


Mix the tofu, the vanilla and the agave syrup in a food processor until it is smooth like cream.


In a bowl mix the strawberries and the tofu, and add the brown and icing sugars.


Mix well and freeze it.
Done!

If you want it more creamy than icy, you can beat 3 egg whites until it looks like a fluffy cream and fold that into the sorbet mix before freezing it.