1. Let tofu stand at room temperature for 30 minutes. Place in food processor bowl. Cover and process until very smooth. Add cane sugar, cocoa powder, Grand Marnier, vanilla, orange peel and salt. Cover and process until combined. 2. With food processor running, slowly add melted chocolate through the feed tube. Process until very smooth. Pour into bowl. Cover and refrigerate at least 1 hour or until thickened. 3. In four 6- to 8-ounce martini glasses combine orange sections and 1/4 cup pomegranate seeds. Spoon chocolate mixture on top. 4. Before serving, if desired, top each with soy topping. Garnish with mint leaves and additional pomegranate seeds, if desired.