Drain the yogurt and tofu beforehand. Line a sieve with paper towels, and put in the yogurt and crumbled tofu. Leave for a while.
Bring cream cheese to room temperature. Put the drained yogurt and tofu, sugar, lemon juice, and cream cheese in a blender and press start. Blend until smooth.
Pour the mixture into containers of your choice, and chill in the refrigerator. Optionally, serve with seasonal fruit.
Note that the tofu will be 100 to 120 g and the yogurt will be 170 g, after they are drained. If you use silken tofu, the mousse will become very light, and if you use firm tofu, it will be quite firm.
Story Behind this Recipe
I've become a big fan of strained yogurt. My recipe was inspired by other recipes.
No gelatin is used, so be sure to drain the yogurt and tofu well. The mousse will firm up a bit when it's chilled. You can also partially freeze in the freezer. It's delicious, like an ice cream.