Dutch Vegan Hutspot with Smoked Tofu

Step 1: Boil the Vegetables

1. Place the chopped potatoes, carrots, and onions into a large pot.
2. Cover the vegetables with water and add a generous pinch of salt.
3. Bring to a boil over high heat, then lower the heat to medium-low, cover, and simmer for about 20 minutes, or until the potatoes and carrots are completely fork-tender.

Step 2: Crisp the Smoked Tofu

4. While the vegetables are cooking, heat the neutral cooking oil in a frying pan over medium-high heat.
5. Add the cubed smoked tofu and fry for 6 to 8 minutes, turning occasionally, until the cubes are golden-brown and crispy on all sides. Season with a pinch of salt and pepper, then remove from the heat and set aside.

Step 3: Mash and Serve

6. Drain the cooked potatoes and vegetables thoroughly, allowing the steam to escape for a minute.
7. Return the drained vegetables to the pot. Add the oat milk, ground nutmeg, and a generous amount of freshly cracked black pepper.
8. Use a potato masher to mash everything together. Aim for a rustic texture with visible chunks of carrots and onions rather than a perfectly smooth puree.
9. Adjust the seasoning with more salt and pepper to taste. Divide the mash onto plates, top with the crispy smoked tofu cubes, and serve hot.