Grease a 7-inch circular loose-bottom cake pan.
Preheat the oven to 350*F.
Combine the graham cracker crumbs with the vegan margarine, then press the mixture into the bottom of the cake pan.
Boil the chopped dates, lemon juice & peel, and the water in a small sauce pan. Simmer the mixture for about 5 minutes: the dates should be soft enough for you to mash them with a fork.
Allow the mixture to cool a little bit before blending them with the bean curd, apple juice, banana and vanilla. Process it until you have a smooth, thick paste.
Pour this paste onto the crumb base and smooth the surface with a spatula.
Bake the "cheese" cake for 30-40 minutes, until the top is lightly golden. Allow the cake to cool in the pan before refrigerating it.
Serve the cake cold with a fruit sauce.
4 T vegetable spread
2 1/4 c graham cracker crumbs
1/3 c chopped pitted dates
4 T lemon juice
grated peel of 1 lemon
3 T water
12 oz firm bean curd (drained weight)
2/3 c apple juice
1 mashed banana
1 t vanilla extract
fruit sauce: 1 mango peeled, pitted, chopped and blended.