Wrap the tofu in a kitchen towel to remove excess moisture.
In a bowl, mix the tofu, Greek yogurt, erythritol, and vanilla extract well.
Prepare espresso and soak the castella or almond flour cake sheet in it.
In a cup, layer the soaked cake sheet and tofu cream alternately.
Sift unsweetened cocoa powder on top.
Let it set in the refrigerator for at least 1 hour before serving.