Add all the blueberry jam ingredients into a saucepan and bring to a boil.

Turn down to a simmer, mash the blueberries, and leave to simmer for 8-10 minutes. Allow to cool.

Blend the vanilla extract and tofu together in a high-speed blender until smooth.

Transfer to a bowl, sift in the powdered sugar and cornstarch. Add the cream cheese and whisk together until thick.

In a 9-inch square baking dish, add matcha to a bowl with warm water and whisk until smooth. Then whisk in the vanilla syrup.

One by one, dunk each sponge finger in the matcha mixture and place in a row on top of the cream layer (rows of about 6 per layer).

Cover with a layer of the cream and blueberry jam, then repeat with a second layer of sponge fingers and cream.

Swirl blueberry jam on top and place in the fridge for at least 4 hours or ideally overnight.

Serve with a dusting of matcha powder.