In a bowl, mix together the dry ingredients for the pie crust. Add the wet ingredients (almond milk, oil, vinegar, and orange blossom water) and mix well. Refrigerate the bowl for about 30 minutes.

Rinse the farro thoroughly and place it in a nonstick pot. Cover with almond milk, add a pinch of salt and the vegan margarine. Cook the farro for about 25 to 30 minutes, adding a little more almond milk if it gets too dry. It should have a risotto-like consistency when done. Let cool.

In a bowl, blend the tofu with 3 tablespoons of sugar, vanilla extract, and 2 teaspoons of orange blossom water until creamy. Add the soaked raisins and candied orange peel, then mix in the cooked farro.

Roll out the pie crust and line a 9-inch (22 cm) round baking pan lined with parchment paper, saving a small piece of dough to make the lattice top.

Fill the crust with the tofu and farro cream, then arrange the lattice on top, pressing the edges firmly.

Bake in a preheated convection oven at 350°F (180°C) for about 40 to 50 minutes. Once out of the oven, immediately dust with powdered brown sugar and let cool.