Place half the strawberries in a blender with 3 Tbsp maple syrup and puree. Pour into a bowl. Chop or slice the remaining strawberries, add to the bowl of puree, and mix. Set aside
Place the soymilk, agar agar flakes, sea salt and 1 Tbsp remaining maple syrup in a medium saucepan. Bring almost to a boil, stirring frequently. Simmer on medium-low about 5 minutes until the agar dissolves. Add the vanilla and cook 1 minute longer. Pour the soymilk/agar mixture into the blender and pulse several seconds to cool and dissolve any remaining agar flakes. Pour back into the saucepan and allow to cool to room temperature.
Place the aquafaba in a mixing bowl and blend with a hand mixer for about 6 minutes until the consistency of whipped cream. Combine the foamed aquafaba with the cooled soymilk and gently mix by hand until thoroughly blended.
Place a couple tablespoons of the strawberry sauce in the bottom of dessert cups. Pour the soymilk/aquafaba mixture over. Refrigerate for about 1 hour to set. Remove and place the remaining strawberry sauce on top of the mousse. Refrigerate another 1/2 hour before serving.
Per serving - 162 calories, 2 g fat (10% calories from fat), 4 g protein, 34 g carbohydrate, 3 g fiber, 0 mg cholesterol, 72 mg sodium