Cut the pastry into 8 equal rectangles using a sharp knife, place on a tray lined with baking paper.
Blind bake for approx. 10 mins. in the centre of an oven preheated to 200°C. Allow the mille feuilles to cool on a rack.
Melt the couverture over a hot bain-marie. Cut open the vanilla pod lengthwise, scrape out the seeds, combine with the tofu, sugar and melted chocolate, puree and whip lightly using a hand blender. Cover and refrigerate for approx. 2 hrs.
Transfer the mousse to a piping bag with a straight nozzle. Pipe half of the mousse onto half of the mille feuilles. Arrange half of the berries on top, cover with the remaining mille feuilles, repeat the process. Dust with a little icing sugar and serve immediately.