Preparation:

Take the tofu out of the refrigerator about an hour before preparation.

Start by peeling and cutting the potatoes.

Cook them in a large quantity of boiling salted water.

Drain the potatoes and transfer them to a container.

Drizzle with extra virgin olive oil and basil, then mash with a potato masher.

Pour in the potato starch and the vegetable parmesan.

Warm the Bonne Foi slightly and stir it in well.

Oil a muffin tin or ramekins and add breadcrumbs and vegetable parmesan.

Put a spoonful of potatoes in the ramekins to give them a basket shape.

Turn on the oven and bake them for about ten minutes at 200°C, then remove them.

While the baskets are cooking, cut up the mushrooms and pour them into a pan.

Remove excess water from the tofu by blotting with towels.

Cut it into slices and then into small cubes and add it to the mushrooms.

Pour in the oil and herbs and sauté for about ten minutes.

Pour the mushrooms and tofu with basil into the potato baskets.

Close the baskets and sprinkle them with vegetable parmesan and breadcrumbs.

Finish cooking your potato baskets for 20 minutes.

Preparation of the berry coulis :

Pour the berry mixture, sugar and lemon juice into a small saucepan and cook over low heat for about ten minutes.

Transfer the mixture to a blender and blend until smooth.

For a more delicate coulis, strain it through a fine-mesh sieve to remove any remaining seeds from the berries.

Serve the potato baskets with the berry coulis.