Strawberry Shortcake With Vanilla Tofu Cream

-STRAWBERRY SAUCE-
1 pt Strawberries hulled and 1 tb Maple syrup
…stemmed 1 pn Salt
1/2 ts Lemon juice 1 pt Strawberries for garnish
1/4 ts Vanilla Mint sprigs for garnish

VANILLA TOFU CREAM
1 lb Silken tofu 1 c Soymilk
1/2 c Maple syrup 1/4 c Arrowroot powder
1/2 c Canola oil 1/4 ts Salt
1 c Water 1/4 c Pure vanilla extract
3/4 ts Agar powder or 4 ts agar 1 tb Lemon juice
…flakes

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? After a winter of pears and apples, this strawberry delight,
created by Angelica Kitchen sous chef Myra Kornfeld, is a tasty
welcome for spring and summer. (Angelica Kitchen is a vegan
restaurant in New York City.)

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?

(CAKE): 1. In one bowl, sift flours, baking powder, and baking soda
together. 2. In another bowl, whisk together the rest of the cake
ingredients, including salt. 3. Mix wet and dry together. 4. Pour
onto a 12- x 8-inch jelly roll pan lined with parchment paper. Bake
in a 350 conventional ove (or 325 convection) about 25 minutes,
until tester comes out clean and cake is golden brown. Remove from
oven and cool. 5. Cut into 24 pieces.

(STRAWBERRY SAUCE): 1. Combine ingredients in blender or food
processor until smooth.

(VANILLA TOFU CREAM): 1. Combine tofu, oil, maple syrup, lemon, and
salt in a food processor. 2. In a heavy-bottomed saucepan, combine
agar powder and cold water and stir over medium flame until mixture
reaches a boil. In a separate bowl, combine arrowroot with soymilk
and vanilla and add to boiling liquid. Cook, stirring continuously
until mixture begins to bubble. Remove from heat. 3. Add hot mixture
to food processor and process until smooth. 4. Pour into container
and set in refrigerator about 1 hour.

(TO SERVE): On a plate, place one square of cake, dollop of cream,
and a few sliced strawberries. Top with second square of cake. Ladle
sauce over the cake, top with additional tofu cream and garnish with
sliced strawberries and mint sprig.