In food processor, combine all ingredients for salsa and pulse until finely chopped. Remove to bowl and refrigerate to chill one hour.

Using food processor or large mixing bowl, whisk together cream cheese, tofu and champagne until smooth. Remove to container and refrigerate to chill one hour.

Transfer cream cheese mixture to serving dish and spread out in even layer. Use slotted spoon to add cranberry salsa layer on top of cream cheese mixture layer. (Note: Slotted spoon will remove excess liquid.)

Serve with crackers.