Instructions: 1. In a blender or food processor, puree tofu, maple syrup, banana, and vanilla until very smooth and creamy. Pour into a shallow pan and freeze overnight or for 8 hours.

2. Just before serving, cut frozen tofu mixture into small chunks and quickly blend to the consistency of ice cream. Spoon into dessert glasses, alternating layers with sliced strawberries. Serve immediately.

Note: Although the banana is hard to replace since it adds creaminess and masks any telltale soy taste, almost any fresh fruit in season can be substituted for the strawberries or kiwifruit. Try blackberries, peaches, pears, and apricots for variety.

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