Gather all the ingredients. You'll need five 4-oz (120 ml) ramekins.
Combine boiling water and gelatin in a bowl (or measuring cup) and whisk together until gelatin is completely dissolved.
Cut tofu into 1 inch cubes and add them inside a food processor. Add honey and soymilk and puree all together.
Transfer the mixture to a large bowl. Add the gelatin mixture and almond extract and whisk without making too much bubbles.
If you like your pudding to have extra smooth texture, run the mixture through a fine mesh sieve (optional).
Ladle the mixture into individual ramekins. Chill in the refrigerator until set, for at least 1 hour.
Meanwhile make the strawberry sauce. Cut strawberries into small cubes and mash with fork or potato masher. Add honey and lemon juice.
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.
You can keep the leftovers in the refrigerator for up to 3 days.