First of all, crumble your tofu in small and medium pieces and marinate in lemon juice & salt until other ingredients are ready (around 30 minutes). Add water to cover if necessary.

Bring a pot of salted water to a boil. Add potatoes and cook until tender (approximately 10 minutes).

Drizzle olive oil on a baking sheet. Place cooked potatoes on the sheet and squish them gently with a potato masher or with the bottom of a small glass. A simple fork also does the trick and gives them a nice groovy texture.

Drizzle with olive oil, fresh ground salt & pepper. Top with fresh herbs of your choice (rosemary and parsley are great).

Bake in the oven at 375F(190C) until they are golden and crispy, roughly 20 minutes.

While your potatoes are tanning the oven, prepare the sauce: in a small pot, heat the onion and garlic in olive oil until translucent. Add and combine maple syrup, ketchup, soy sauce, vinegar, spices, mustard and lemon juice.

Dilute cornstarch in vegetable stock and add to the pot. Bring to a boil while stirring. Reduce heat to medium and let simmer for 10 minutes, while stirring regularly. I encourage you to taste it and adjust the flavours as per your preference, if you like it sweeter, spicier, etc. I initially thought my sauce was a bit too vinegary, but once combined with the potatoes and cheese, the end-result was perfect for my taste buds.

Next, heat up the sliced tofu dogs beside the potatoes in the oven for the last 5 minutes. Drain the tofu and press to remove excess liquid.

When your potatoes are crisp and golden, take them out and lay them on two plates. Put wiener slices and cheese curds on top, pour a generous amount of sauce and top it off with a handful of green onion.