Start with the tofu base. Mix it with the lime juice, zest and honey in a food processor and process until it's smooth and well blended.

Next dissolve the agar agar in the oat milk and simmer it on low for 2 to 3 minutes.

It's important to make sure the agar powder is heated to at least 115 degrees. Made from red seaweed, as it cools it becomes a stronger binder than gelatin and gives this mousse the fluffiness.

Once the milk is brought to temperature, add it to the tofu mixture and process for a minute or two. If you like your lime desserts to be green, you can add some green food color, but natural lime has no pigment. 

Last, pour the mousse into a bowl and top with graham cracker crumbs. Cover and refrigerate for 4 or 5 hours, or until the mousse is semi-firm. 

Serve it alone or with fresh fruit on the top