• Place a heavy object onto the firm tofu, such as a plate (with some other heavy stuff). Press for at least 2 hours to remove all the moisture inside. After that, use a cloth to absorb the water on the surface. Set aside.

Chiffon cakes

• Sift the matcha powder into a small bowl. Use a double boiler to heat or microwave the whipping cream to about 70 to 75°C. Pour the heated whipping cream to the matcha powder, combine them with a tea whisk or a mini egg whisk. Let cool and set aside.
• Separate the egg whites and yolks. Make sure the mixing bowl for the egg whites are clean and dry.
• Beat the egg yolks, and add the matcha cream made on step 1. Mix well. Then sift in the okara powder, add the pink salt and vanilla extract (if using). Whisk until no visible lumps.
• Beat the egg whites with an electric/stand mixer at low speed. When the egg whites turn foamy, start to add in monk fruit sweetener in three batches, and slowly beat the egg whites until stiff peaks form (about 18-20 minutes). Then add apple cider vinegar to the meringue and mix for around 30 seconds more. The acid can help stabilize the meringue.
• Preheat the oven to 150°C.
• Use an electric/stand mixer to beat the egg yolk batter made on step 3 at low speed until thick and more pale in color, around 30 to 45 seconds.
• Add 1/3 of the meringue to the egg yolk batter, mix gently with a hand mixer, then pour the mixture into the remaining meringue. Mix them lightly with a hand whisk or a silicone spatula until they’re thoroughly combined.
• Do not grease the cake pans. If you aren’t using removable bottom baking pans, line the bottom of the pans with parchment paper. Pour the mixture evenly into two cake pans (diameter of 4” and height of 2.5”). They should be 50-60% full.
• Bake in the preheated oven at 150°C for 45 to 48 minutes*see Note 3. Insert a bamboo skewer into the center of the cake to check the doneness. If there is no cake batter sticking on the skewer, take the cakes out and immediately turn them upside down to let cool completely. You may use two mugs with the same height to support the edge of the pan while putting the cake upside down, or use a cooling rack specifically for chiffon cakes.

Cream filling & frosting

• Start making the cream layer while the cake is cooling down. Place fully drained firm tofu in a food processor, add allulose and blend until smooth.
• In a large mixing bowl, add whipping cream and sieved matcha powder, use an electric/stand mixer to beat until soft peak forms. Then fold it with the tofu paste gently until combined. Chill for about 30 minutes before use.

Assembly

• Remove the cakes from the pans after they’re completely cool. Trim the top of the cakes to create a flat surface with a large serrated knife and discard for other uses. Then cut the cakes horizontally and evenly into 3 to 4 layers. Put a piece of parchment paper under the first cake layer, then spread a layer of tofu cream on top and sprinkle chopped strawberries over the cream and spread another layer of cream to cover the strawberries. Add another cake layer, then again spread cream, sprinkle strawberries and spread cream on top. Repeat until putting the last cake layer.
• Frost the cake with the tofu cream (you can spread a thin layer of cream first and chill the cake for 30 minutes. It’ll be easier to frost it smooth). Decorate the cake with strawberries.
• Refrigerate the cake for 10-20 minutes before slicing so the frosting is cold enough hold the shape of the cake.