In a large blender, add the tofu, milk, sugar, vanilla, and lemon juice.

Blend it until it is completely smooth and creamy. I blended mine for at least 3-4 minutes. This is your mascarpone filling.

In a large bowl, add the warm water, instant espresso, and rum.

Then dip each wafer fully into the mixture, but remove it very quickly so that it doesn't become too mushy and fall apart.

Add the wafers to the bottom of your tiramisu pan. I used an 9 x 9 pan.

Cover the whole bottom layer with wafers.

Add a thick layer of mascarpone filling on top.

Now sift a thin layer of cacao on top.

Repeat this process, adding cookies, mascarpone, and cacao, until you reach the top of your pan.

Refrigerate for a few hours and enjoy.

Note: I decided to make my top layer fancy by adding the mascarpone to a piping bag and creating a pattern on the top layer, but that is completely optional.