Prep the smoked tofu: Dice 14.3 ounces smoked tofu, diced and sauté in a pan until golden. Season with 1 tablespoons agave syrup and 1 teaspoons paprika powder (for tofu), toss to coat, then set aside.

Sauté aromatics: In a large pot, sauté 1 pieces onion, chopped and 1 pieces celery stalk, chopped in 1 tablespoons vegan butter over medium heat until softened.

Build the base: Stir in 2 tablespoons flour, then add 1 cups oat milk and 1 cups vegan cream. Bring to a boil while stirring continuously to avoid lumps.

Add potatoes & stock: Add 14.3 ounces potatoes, diced and 1.7 cups vegetable stock. Simmer until potatoes are tender.

Finish & season: Stir in 1 cups vegan shredded cheese until melted. Season with 1 teaspoons salt, 1 teaspoons black pepper, 1 teaspoons nutmeg, and 1 teaspoons paprika. Taste and adjust.

Serve & top: Ladle soup into bowls. Top with smoked tofu, 2 pieces spring onions, sliced, and 1 pinch chili flakes. Enjoy hot!