Drain and wrap the tofu block into a linen towel, let this rest for about 10 minutes.
While the tofu is draining, preheat the oven to 400° F.
Prepare two baking sheets with parchment paper, set aside.
After 10 minutes, cut the block in half and add to a mixing bowl, along with oil, and sugar, then blend together until creamy.
Next add the baking soda, cream of tartar, salt, cocoa powder, and vanilla.
Beat until combined, scraping the bowl as needed while mixing.
Continue by slowly adding the flour, about 1/2 cup at a time.
Blending each time until all the flour has been added.
Next crush the freeze-dried strawberries in a coffee grinder.
Mix together the powdered strawberries and sugar in a small mixing bowl, set aside.
Scoop about 1 1/4 Tbsp of dough out of the bowl.
Drop the dough balls into the sugar mixture, roll to cover each ball completely and place onto the prepared baking sheets.
Continue until all the dough is gone and the baking sheets are full, spacing the cookies about 2 inches apart.
Slide the baking sheets into the oven and bake for 10 minutes.
After 10 minutes, rotate the baking sheet and continue baking for another 10 minutes.
Watch your cookies closely, baking times can vary.
When your cookies are done, they should be soft but firm to the touch and the bottoms lightly browned.
Once the cookies are done, remove from the oven and let cool on the baking sheet for about 5 minutes and then move to a cooling rack to cool completely.
Store the cookies in a air tight container or freeze for later.
