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Preheat oven to 200°C (400°F). Prick the potatoes, spray with olive oil, sprinkle salt, and bake for 50 to 60 minutes, until tender.
Let cool slightly.
Cut potatoes in half and scoop out the inside into a bowl, leaving a thin layer inside the skins.
Place the potato shells back on the tray. Spray with olive oil and season with salt.
Bake again for 12 to 18 minutes, until golden and crispy.
Heat 1 tbsp olive oil in a pot. Add onion and celery. Sauté until soft and lightly golden.
Add the seasoning mix: smoked paprika, garlic powder, onion powder, black pepper, and cayenne. Stir well.
Add vegan butter and stir until melted.
Sprinkle in the flour and stir constantly for 1 to 2 minutes to coat the vegetables and cook off the raw flour taste.
Pour in the vegetable broth while whisking.
Add vegan cream and stir until smooth and creamy.
Add the scooped potatoes to the pot.
Mash lightly with a spoon. Keep some chunks for texture. Cover with a lid and let it simmer for 8 to 10 minutes to thicken and develop flavor.
Stir in shredded vegan cheddar until melted.
Taste and adjust seasoning. If the soup gets too thick, add a splash more broth to loosen.
Pour into bowls.
Top with more vegan cheddar, sour cream, spring onion, and crispy tofu.
Use roasted potato skins for dipping. Happiness level: unlocked.