Silky Sweetheart Puddings

Place almondmilk and agar-agar in a small saucepan and bring to a simmer.

Lower heat and simmer, stirring occasionally until the agar-agar melts, 3 to 4 minutes (2 minutes for powder).

Transfer to a blender and add tofu, vanilla and honey, and blend until smooth.

Pour mixture into 4 (6-ounce) ramekins or custard cups.

Cover and refrigerate until set, at least 2 hours.

Meanwhile, cut thin slices off the top and bottom of grapefruit and set on a cutting board.

Slice down along the curve of the fruit, removing all skin and white pith, and cutting all the way to the flesh.

Working over a bowl, cut along each side of the membranes to release the sections, allowing them to fall into the bowl along with any juice.

Repeat with remaining grapefruit.

To serve, run a knife around the edge of each pudding and invert puddings onto plates. Surround with grapefruit sections.