In a food processor or blender, combine the tofu, sugar, and vanilla and process until creamy.
Gradually add the soy cream cheese, pulsing after each addition until mixture is smooth.
In a small bowl, combine the coffee and coffee liqueur. Dip the ladyfingers quickly into the coffee mixture, moistening, but not saturating them. They should hold their shape.
Place 2 ladyfingers in the bottom of an individual dessert bowl and cover with a layer of the tofu cheese mixture, another 2 ladyfingers, and another layer of tofu cheese mixture. Repeat the procedure in 5 more dessert bowls. Refrigerate for 3 hours and dust with cocoa powder before serving. per serving 21 grams soy protein