Carlota de Fresa (Strawberry Icebox Cake)

Place tofu, sugar, 1/3 of cup of strawberries in the blender. Turn blender on low setting and add in lime juice gradually. Pour into a medium bowl.

In a small microwave-safe bowl, add the almond milk and agar agar powder. Whisk to combine. Place in microwave 15 seconds at a time until the liquid bubbles and thickens.

Add ½ cup of the strawberry-lime mixture into the bowl with the agar agar milk and whisk well. Pour this mixture into the bowl with the rest of the strawberry-lime mixture. The mixture should be thick enough to coat the back of a spoon.

Line the bottom of an 8×8 glass baking dish with parchment paper. Add a layer of strawberry-lime cream and cover it with a layer of cookies (press down lightly on the cookies) and pour some of the strawberry-lime cream mixture on top, enough to cover them, but not drown them.

Line the sides of the baking dish with Maria cookies.

Repeat the process of adding another layer of cookies and then covering it with the strawberry-lime cream until all the strawberry-lime cream mixture and cookies have been used up. (You can also add up to three layers of sliced strawberries in between the cookie layers.)

Place cake in refrigerator for at least 4 hours or until it has set.

Invert the baking dish onto a plate. Carefully peel off the parchment. Decorate with strawberries.

Cut and serve cold.