Make the caramel first by heating all caramel ingredients over medium-low heat. Stir constantly and allow the moisture to rise in heat until it's gently bubbling. Remove from heat and continue to stir as it cools. When it's lukewarm, make the pudding.

Place drained block of silken tofu in a blender and add sugar. Blend until smooth and creamy.

Using a double broiler or microwave, melt chocolate in a glass bowl and stir until shiny and smooth.

With the blender on medium speed, drizzle in the melted chocolate. Pause to scrape down the sides and incorporate all ingredients.

Divide pudding into 8 bowls and top with caramel sauce and extra sea salt.

Refrigerate to set, about 1 hour.