Cut cauliflower and potatoes into chunks.
Place in a large saucepan with vegetable stock.
Simmer for 20–25 minutes until tender.
Blend until smooth.
Stir through plant milk, nutritional yeast and nutmeg.
Cube tofu and toss with olive oil and smoked paprika.
Bake at 200°C for 20–25 minutes until golden.
Serve soup topped with crispy tofu.