Lemon Cheesecake Tofu Cream Berry Parfaits

Steps

1. Prepare first: pat the tofu dry, crumble it, dice the strawberries and slice the basil. The lemon juice and maple syrup are split: three-quarters of the lemon juice and about three-quarters of the maple syrup go into the cream, the rest into the berries.
2. Make the tofu cream: in a blender, blend the tofu, coconut milk, three-quarters of the lemon juice, the lemon zest, three-quarters of the maple syrup, the vanilla and the salt until completely smooth, scraping down once. Chill it for 30 minutes to firm up.
3. Make the smashed berries: in a bowl, combine the strawberries, raspberries and blueberries with the remaining quarter of the lemon juice and the remaining quarter of the maple syrup. Lightly crush about a third of the berries with a fork so they release juice, and let them sit while the cream chills.
4. Assemble in 4 glasses: spoon in half of the tofu cream, divided evenly, then half of the berries with their juice.
5. Add the remaining half of the tofu cream, then top with the remaining half of the berries.
6. Scatter the basil over the top and serve cold, or cover and refrigerate up to 1 day.