Creamy Strawberry Tofu Freeze

Remove the silken tofu from its packaging and gently press it between layers of paper towels to remove excess liquid; crumble into a blender.

Add the chilled orange juice, vanilla extract, and granulated sugar to the blender with the crumbled tofu.

Blend the mixture on high speed until smooth and creamy, about 1-2 minutes, scraping down the sides as needed.

Add the partially thawed frozen strawberries to the blender and pulse until the mixture reaches a soft-serve consistency.

Divide the mixture evenly among four serving bowls or glasses, spooning from the blender immediately for the best texture.

Serve at once while the freeze has a creamy, soft consistency. Consume within 15 minutes for optimal texture, or freeze in an airtight container for later use.