1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 tablespoons white vinegar
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 tablespoon vegetable oil
1 (8 ounce) package baby-sized firm tofu, cut into 1/2-inch cubes
1 1/2 cups chopped celery
3 bananas, sliced
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/4 cup fresh lemon juice
1/4 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup milk
Preheat oven to 350 degrees F (175 degrees C).
Beat together cream cheese, white sugar, vinegar, vanilla, eggs, oil and tofu. Mix thoroughly. Spread mixture into a 9x13 inch baking dish, cover tightly with aluminum foil and refrigerate overnight.
Meanwhile, while the mixture is simmering, pour the lemon juice and lemon zest in a glass or metal bowl over ice.
Spread cream cheese mixture over bottom of 9-inch pie pan. Use foil to stem the spread of cream cheese mixture.
Chop top off of tofu cubes, leaving a small space in center. Sprinkle celery slices over vegetable layer, then top with sliced bananas, cream cheese and sugar. Cover and refrigerate overnight.
While the filling mixture is simmering, beat together cream cheese, sugar, lemon juice, lemon zest and vanilla. In a small mixing bowl, beat together milk and lemon cream.
While filling is simmering, layer cream cheese mixture over vegetables and roll edges of pastry over to cover. Set aside.
Remove foil from baking dish and slice closed dough into 10-inch slices. Arrange beans and tomatoes in the center of pastry. Press seeds into the center of all but 1 of the 10-inch round rolls. Crumble remaining 9-inch portion of pastry onto the bottom of the prepared pie dish. Trim edges of remaining rolls horizontally to fit. Brush remaining egg yolks on the top, then sprinkle with lemon juice and lemon zest. Sprinkle remaining cream cheese over lentils wherever possible.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 15 minutes longer, until pie is very lightly browned. Uncover edge of pie and refrigerate for 30 minutes. Meanwhile, preheat oven to 325 degrees F (165 degrees C). Bake for 5 minutes; remove foil and place pie on rack.
Beat cream cheese, sugar, lemon zest and lemon cream in large bowl until smooth. Beat cream cheese mixture with whisk until frothy, stirring gradually. Mix in milk. Fold in egg yolks. Mix in lemon milk and lemon cream mixture. Serve warm or cold.