Freeze tofu, then thaw and squeeze out excess moisture. Mix 2 tablespoons sugar with the coffee substitute.

Slice tofu and and place in a shallow dish, pouring coffee substitute over it. Set aside.

In blender, blend cashews, 1/4 cup of the sugar, salt and lemon juice until smooth. Set aside.

In a small saucepan heat raspberries, water and 2 tablespoons sugar until hot. Stir in slurry to desired consistency and cook until thickened.

Layer prepared tofu, ladyfingers, cashew cream and raspberries in single-serve glass dishes. Chill until ready to serve.

Garnish with cacao power or carob powder and fresh raspberries.