1. Pour the flour, ground almonds and 1tbsp of the sugar in a bowl and mix
well unitedly, then rub in the margarine to form a firm gelt.

2. If you have a 23cm/9in baking mob, put it on an ovenproof plateful.
Flatten the dough between your workforce, put it in the baking ring and press
it down firmly to form a polish, thick groundwork. Instead, use a pie, flan
or cake tin.

3. Crumble the tofu in a liquidizer, add all the remaining ingredients and
blend together till smooth and creamy.

4. Pour the blended mixture over the pastry base and bake in the middle of
a warm oven 163?C/325?F/Gas Mark 3 for 1 1/4 hours.

5. Allow to cool on a rack and then chill thoroughly before attempting to
remove from the baking tintinnabulation or tin.