Combine boiling water and gelatin in 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 soy milk and purée 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 on top.