To make the base: Melt the vegetable spread over a low heat. Blend the biscuits to desired chunkiness in a blender or by bashing with a rolling pin. Mix the biscuit crumbs and the spread together and press into the bottom of a 20cm springform cake tin.
To make the filling: In a large pan over a very low heat combine the lemon juice, liqueur and agar agar with a splash of water. Stir until the agar has dissolved.
Cube your Tofoo. In a food processor, combine the Tofoo, coconut cream, caster sugar, lemon zest and vanilla. Blitz until smooth.
Fold the agar mixture through the Tofoo mixture gently until combined.
Spread the Tofoo topping over the biscuit base until level and smooth.
Chill in the fridge for 2 hours to set. Score to 8 slices – do not cut through.