Open the packages of tofu and drain all of the water. Use a paper towel or kitchen towel to press out all of the water from the tofu. Then add it to a food processor.

Add the rest of the cream ingredients to a blender and blend until super creamy and smooth. Set the filling aside.

In a separate bowl, add the warm water, then whisk in the espresso powder and rum.

Dip each ladyfinger into the coffee & rum mixture for a few seconds on each side. Then lay each ladyfinger in a baking dish. I used a 9 x 9 inch pan.

Once the whole bottom layer is covered in ladyfingers, pour half of the cream mixture on top of the ladyfingers and spread in an even layer. Dust a generous layer of cocoa powder on top of the cream filling.

Now layer another layer of ladyfingers on top of the cream, top with the remainder of the cream filling, and another generous layer of cocoa powder.

Refrigerate the tiramisu overnight to allow all of the flavors to absorb and the ladyfingers to soften.