Blend the strawberries first; when they’ve turned into a fruit paste, add the tofu in little bits.

When the mousse starts to thicken so much that it doesn’t seem to blend anymore, add the agave syrup. It will blend, just rather slowly because of the thick consistency, but that’s how you want it to be.

When the mousse is completely smooth, stop the blender and pour into 4 cups or glasses.

Chill in the refrigerator for at least 2 hours; for a firm mousse-like texture, chill overnight.