In a large bowl empty the cake mix, oil, silken tofu, vanilla and red food color and beat well with an electric handheld beater. Add more red food coloring if you want a darker pink shade.

When the batter starts to come together stir in about 1 cup of white chocolate chips. The dough will be a bit sticky. Refrigerate for about 45 minutes to 1 hour.

After 30 minutes, preheat the oven to 350F.

While the oven is preheating start scooping out the dough using a tablespoon. Roll it into a smooth ball and flatten it slightly and place it on a baking sheet. Repeat it for the rest of the dough. Depending upon the size of the dough you scoop out for each cookie you can make around 24-30 cookies.

Bake the cookies for about 10-13 minutes.

Once done transfer the cookies to a wire rack and let it cool in the baking sheet itself for at least 5 minutes. While the cookies are still warm press few white chocolate chips (¼ cup reserved from the 1 and ¼ cups) on the cookies because this will give a beautiful appearance to the cookies instead when you mix it all in the dough.

Later remove the cookies from the pan and place it on the wire rack for the cookies to cool completely before storing it in an air-tight container.