1. Make the tofu-peanut-butter mousse: In a food processor, combine the tofu, peanut butter, agave nectar, confectioners' sugar, vanilla and salt and process until completely smooth. Fill a pastry bag with the mousse and set aside at room temperature.

2. Make the ganache: Place ¾ cup of the chocolate in a medium heatproof bowl. In a small saucepan set over medium-high heat, heat the soy milk until almost boiling. Pour over the chocolate and set aside for 3 minutes, then whisk until combined. Set aside at room temperature until cool.

3. Set a miniature muffin tin lined with miniature muffin cups alongside your work surface. In a medium saucepan set over medium heat, bring 2 inches of water to a simmer. Set a medium heatproof bowl set over the simmering water (making sure the bottom of the bowl doesn't touch the water) and add the remaining 1 cup of chocolate and melt. Spoon ½ tablespoon of melted chocolate in each of the miniature muffin cups (alternatively, use a silicone mold), tipping the tin to coat the sides. Place the tin in the refrigerator and chill until set.

4. Remove the cups from the tin and pipe the prepared tofu-peanut-butter filling into the cups; fill to slightly below the edge of the cup. Use a small teaspoon to smooth the top. Pour just enough of the reserved dark-chocolate-soy ganache to cover the peanut-butter filling and seal the cup. Refrigerate until ready to serve.

5. Make the Cabernet coulis: In a medium saucepan set over medium heat, combine the sugar and water and stir once. Heat, swirling often, until a medium-light caramel color forms, about 6 minutes.

6. Carefully pour the wine into the pan a little at a time until it is all added. Cook, stirring occasionally, until the coulis reaches a syrupy consistency, about 20 minutes.

7. Serve the peanut-butter cups with the Cabernet coulis drizzled on the side of the plate.