1. Soak the dates in hot water for 15 minutes.
2. Process the soaked dates, nuts, pumpkin seeds, coconut oil and a pinch of salt until smooth.
3. Pour the mixture into a greased pan.
4. Press it against the bottom of the mold, thus forming the base.
5. On the other hand, whisk the juice of the lemons and the zest of one of them.
6. Add coconut milk, sugar, tofu, margarine, cornstarch and a pinch of turmeric.
7. Whisk until you get a homogeneous texture.
8. Transfer the mixture to a saucepan and cook over medium heat, until thickened.
9. When bubbles form on the surface, stir and cook for an additional 2 minutes.
10. Pour the mixture into the mold, over the crust, and let it rest at room temperature for 30 minutes.
11. Refrigerate for 2 hours.