Wash, peel, rinse off potatoes, cut in pieces. Clean leek, cut in half lengthwise, cut in fine strips, in this process, separate the white and green strips.
Bring the prepared potatoes and white leek and the vegetable broth to the boil. Cover and let everything boil for 25 minutes. Add Berief organic oat cooking cream and green leek to the pot and let boil for an additional 10 minutes. Then finely puree the soup with a hand blender.
Dice the Berief organic tofu smoked in hazelnut-size pieces. Heat oil in a pan and sauté the diced tofu, all sides. In the meantime season the soup to taste with salt and pepper.
Serve potato-leek soup together with the diced sautéed tofu and the poppy seed (Westphalian caviar).