Combine gluten-free flour, baking powder, xanthan gum and salt to a bowl. Set aside.
In bowl of a stand mixer, cream the margarine and sugar together until light and fluffy. Add the eggs. Beat until light and fluffy. Stir in the flour mixture until just combined.
In a food processor, mix soy milk, tofu and vanilla until creamy.
In large saucepan, bring maple syrup and soy mixture to a boil over medium heat.
Using an ice cream scooper or 2 spoons, scoop the batter into ramekins or oven-safe bowls. Alternatively, spread the batter into a 9-inch x 13-inch baking dish. Place ramekins on baking sheet lined with parchment paper. Pour maple syrup and soy mixture over batter.
Bake until cake sets and tester comes out clean when tested with a toothpick, about 12 to 15 minutes. Remember syrup mixture is extremely hot, do not touch with your fingers. Serve pudding warm.