1. Peel and cook the potatoes.
2. When they are soft, transfer them to a bowl and add the tofu, yeast, coconut cream, vegetable broth, 2 tablespoons of olive oil and garlic.
3. Crushes very well. Add salt and pepper to taste.
4. Place the mixture in the pan over medium heat and stir for about 15 minutes.
5. Transfer the dough to a pan, previously greased, and let it rest at room temperature for a couple of minutes.
6. When cold, put it in the refrigerator for at least 1 1/2 hours.
7. Remove from the refrigerator, add the blueberries and pistachios, and mix well.