Preheat oven to 350 degrees F.
Pulse the nuts, sugar, flour and margarine in a food processor until the mixture resembles coarse crumbs. Add egg yolks and vanilla and process until dough just comes together.
Press into the bottom and about half an inch up the sides of a 9-inch spring form pan.
Bake until lightly browned, about 45 minutes. Cool completely on a rack and, after sliding a knife around the edges to loosen, carefully remove sides of pan.
Stir the sugar into the pureed strawberries and chill. Beat the parve whip until it forms stiff peaks. Fold in tofu cream cheese; then gently fold in the chilled purée. Refrigerate for at least 1 hour.
Spoon the chilled filling into the tart shell. Garnish with extra strawberries.
Lick the bowl
Contributed by: GourmetKosherCooking.com
