Preheat and prep: Preheat oven to 220°C (425°F). Line a rimmed baking sheet with foil or parchment for easy cleanup and even browning. Halve baby potatoes so they have a flat side — this increases contact with the pan and makes them crispier.

Parboil (optional but recommended for quickest, crispest potatoes): Place halved potatoes in a pot, cover with cold salted water, bring to a simmer and cook 6–8 minutes until just tender when pierced with a knife but not falling apart. Drain well and let steam-dry for a minute. Parboiling shortens oven time and gives a tender interior so the exterior crisps without long roasting.

Roast potatoes for a deep crust: Toss drained potatoes with 1 tbsp olive oil, 1/2 tsp smoked paprika (reserve the rest for the tofu), 1/2 tsp salt and a few grinds of black pepper. Spread cut-side down in a single layer on the baking sheet. Roast at 220°C (425°F) for 20–30 minutes, turning once after 15 minutes, until golden-brown and crisp. High heat and good oil coverage encourage Maillard browning — that savory crust is essential for flavor and texture contrast.

While potatoes roast, make the lemon-garlic yogurt: In a small bowl mix Greek yogurt with 1 tsp lemon juice, 1/2 minced garlic clove, a pinch of salt and black pepper. Taste and adjust — the yogurt should be bright and garlicky but not overpowering; the citrus cuts the richness and brightens the smoked paprika on the tofu.

Prepare the tofu: Pat the pressed tofu dry and slice into 1–1.5 cm thick slabs. Heat a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add 1 tbsp olive oil. Sprinkle tofu slabs on both sides with remaining 1/2 tsp smoked paprika, a pinch of salt and black pepper. Sear the tofu without moving for 3–4 minutes per side until a deep golden crust forms; then use your hands or two forks to tear the slabs into rustic bite-size pieces. Searing at high heat creates a caramelized exterior that boosts savory flavor and helps the tofu hold texture when mixed into the hash.

Sauté aromatics and greens: Reduce heat to medium. In the same skillet, add the remaining 1/2 minced garlic clove and the sliced spring onions (white parts first) and cook 30–45 seconds until fragrant — you’re blooming the garlic and softening the onion so they integrate into the dish without burning. Add the baby spinach and toss just until wilted (30–60 seconds). Spinach wilts quickly; overcooking will make it watery and dull the color.

Combine tofu and potatoes: Add torn, seared tofu back to the skillet with the wilted greens and sliced green tops of the spring onions. Add the roasted potatoes (or transfer everything to the skillet from the baking sheet) and toss gently to combine. Taste and correct seasoning with salt, black pepper and, if you like, a tiny pinch more smoked paprika. Tossing off-heat for a minute helps the flavors marry without steaming the potatoes to sogginess.

Finish and plate: Divide the hash between two plates. Spoon a dollop (about 2 tablespoons) of lemon-garlic yogurt onto each plate and finish with a squeeze of the remaining lemon juice (about 1 tsp per plate total — if you prefer brighter acidity, add up to 1 tsp more), and scatter chopped parsley or dill over the top. A final drizzle of good olive oil is optional.

Serve: Serve immediately so the potatoes remain crisp and the tofu retains its seared edges. Encourage diners to mix the yogurt through the hash for cool creaminess against the warm, smoky elements.