Step 1

Gather all the ingredients.  You'll need five 4-oz (120 ml) ramekins.

Step 2

Combine boiling water and gelatin in a bowl (or measuring cup) and whisk together until gelatin is completely dissolved.

Step 3

Cut tofu into 1 inch cubes and add them inside a food processor. Add honey and soymilk and puree all together.

Step 4

Transfer the mixture to a large bowl. Add the gelatin mixture and almond extract and whisk without making too much bubbles.

Step 5

If you like your pudding to have extra smooth texture, run the mixture through a fine mesh sieve (optional).

Step 6

Ladle the mixture into individual ramekins. Chill in the refrigerator until set, for at least 1 hour.

Step 7

Meanwhile make the strawberry sauce. Cut strawberries into small cubes and mash with fork or potato masher. Add honey and lemon juice.

Step 8

When the pudding is set, run a knife around the pudding to loosen. Turn over onto a plate and shake gently to release the pudding. Pour the strawberry sauce and garnish with mint leaves and extra berries (if any) on top.

Step 9

You can keep the leftovers in the refrigerator for up to 3 days.