Use a rolling pin to grind the cornflakes in a bag. Mix with the melted margarine and brown sugar and place in a springform pan (26 cm) lined with baking paper. Form an even base.
Beat the silken tofu, soy yoghurt, vanilla sugar, sugar and mineral water for a long time. Then add the oil, semolina and the pulp of the vanilla pods. If you like, you can also add desiccated coconut, or just add half of the yoghurt and the rest with coconut milk. But then the amount of semolina must be increased. Finally stir in the pudding powder.
Pour the mixture into the prepared form. Bake at approx. 180 ° C for 40 - 60 minutes. Let cool completely in the mold.