Pre-heat grill on maximum setting.

In a bowl blend together the drained tofu, vanilla paste and icing sugar until smooth.

Stir in the blackberries.

Divide the mixture between 4 ramekins and top with the Demerara sugar (a good thick covering needed).

Place ramekins under the grill until Demerara sugar bubbles and melts.

Cool and chill in fridge before serving.