Preheat the oven to 350°F (180°C) convection / fan on. Line two baking trays with baking paper.

Shave the potatoes: Remove the peel from the potatoes using a Y-shaped vegetable peeler, then keep peeling each potato to get thin slices.

Season and bake: In a large mixing bowl, combine the smoked paprika, garlic powder, 1 ½ tbsp olive oil, and a pinch of salt and pepper. Add the shaved potato and toss until completely coated. Spread onto a baking tray, making sure the slices are nicely spaced out and not piled on top of each other. Bake on the top rack of the oven for 30 to 35 minutes, stirring the potatoes halfway through.

Prepare the tofu bacon bites: Pat the tofu dry, then use your vegetable peeler to shave it into thin slices. To the mixing bowl you used previously, add 1 ½ tbsp reduced-sodium tamari, 1 ½ tbsp maple syrup, 1 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tsp olive oil, and mix well. Add the shaved tofu and toss until completely coated. Spread the tofu on the second baking tray and bake on the middle rack of the oven for about 25 minutes.

Prepare the salad: In a large serving bowl, add the yogurt, pickles and pickle juice, lemon juice, dill, wholegrain mustard, spring onions, cucumber, radishes, and lettuce.

Assemble: Toss the bacon bits through the salad. Top with the shaved crispy potatoes and enjoy straight away.