Step 1

Line a colander with some paper towels (or a clean dish towel). Place the tofu on top and then cover with a few more paper towels. Place a tea pot on top of the towel-lined tofu and allow to sit for 15 minutes to drain. This is a super easy way to squish out excess water from your tofu.

Step 2

Place tofu, pumpkin puree, maple syrup, and spices into a food processor.

Step 3

Blend until everything is well incorporated and the pumpkin tofu mixture is rich and creamy. Transfer to an airtight container and place in the fridge for a minimum of 4 hours to chill and set.

Step 4

Spoon 1/2 cup of the mousse into a serving dish and top with a dollop of whipped cream and chocolate shards. Enjoy!