Research "Ek Khoj"

(quantities are approximate - there is room for variations):

1 block of silken tofu (around 400g)
2 heaped tablespoons of icing sugar
1 teaspoon vanilla extract

for chocolate version:

1 bar (about 100g or so) of good quality vegan chocolate, melted

for strawberry type:

1 punnet of strawberries - reserve some for garnish

Method:-

For the strawberry:

one you just whizz it all up in a blender until smooth, pour into bowls and chill in the fridge - garnish if you like.

For the chocolate:

Whizz the tofu, sugar and vanilla up and then beat in the melted chocolate.

This is quite thick and soft prior to chilling and really firms up a lot after so go with what you like.

The chocolate mousse also works very well as a topping for a no-cook tofu cheesecake - here with a ginger biscuit base (Co-op ginger nuts), chilled for a while before cutting and garnished with redcurrants and a sprig of mint: