1 lb Surata Soft Tofu, undrained.
6-8 frozen strawberries.
1-2 TBS flavored vanilla.
1 cup soymilk (or rice milk, almond milk, etc).
Place the tofu in a blender and process until smooth and creamy. Add the strawberries and process until they are mixed well. Add the soy milk and vanilla and process until well blended. Pour into a empty gallon yogurt container, or other container, and chill. Freeze in an ice cream freezer or regular freezer. You can vary the flavor of your ice cream by substituting other kinds of frozen fruit, such as cherries or blueberries, in place of the strawberries, or try using vegan chocolate chips.