Directions

Drain the tofu and place it in the centre of a clean kitchen towel. Draw the corners of the towel together, then twist the towel around the tofu to form a ball. Squeeze as much liquid as possible from the tofu by twisting the towel. Transfer the tofu to a processor or blender and puree until absolutely smooth, scraping down the sides of the bowl as necessary. This will take at least 1 1/2 minutes of processing.

Grate 1 tsp (2g) of orange rind into the tofu. Squeeze and strain the juice from the orange and place 3 Tbsp (45mL) in a small bowl. Set the rest aside. Stir the maple syrup, cocoa and vanilla into the 3 Tbsp (45mL) of orange juice and mix well. Add the cocoa mixture to the tofu and blend completely. Chill this mousse, tightly covered, for at least 30 minutes or up to 24 hours.

Cut each pear in half lengthways. Remove core then slice each half lengthways into six wedges. Spread each pear half out in a fan shape on a dessert plate. Brush cut surfaces with reserved orange juice to prevent discolouration. Dollop mousse on plate and serve immediately.