Cut the cauliflower into florets. Don't throw the stem away, cut it into thin slices. Slice or cut the potatoes into thin slices. Simmer both in a large saucepan with boiling salted water for about 2 minutes. Drain, rinse with cold water and drain well.

Dice the smoked tofu. Fry in a pan with a good dash of vegetable oil until crispy. Remove.

Melt the vegan butter in the pan at low to medium temperature. Stir in flour and sweat. Finely chop the garlic clove and add it as well. Gradually add the vegetable milk while stirring and bring to the boil briefly. Season well with salt, pepper, paprika and nutmeg. Remove from the heat and stir in about a quarter of the grated cheese.

Preheat the oven to 180 degrees Celsius. Put the cauliflower, potatoes and smoked tofu in a baking dish. Pour the sauce over it, season with salt and pepper again and sprinkle with the rest of the grated cheese. Bake in the oven for about 45 minutes until crispy.