To make the Schupfnudeln:
Place the potatoes in a large pot and cover with water. Cover the pot and bring to a boil, then simmer at medium to high heat for 30–35 minutes until the potatoes are tender.
Drain and peel the cooked potatoes. Mash well in a bowl with a potato masher or press through a potato ricer.
Loosely combine the flour, potato starch, salt and nutmeg. Add to the mashed potatoes and knead into a smooth dough. If the dough seems to be too soft, let it cool uncovered for 10 minutes.
Divide the dough into four equal parts. On a well-floured surface, roll each part into a long rope about 4 cm thick. Using a knife or dough scraper, cut the ropes at a diagonal into 12 g sections and roll these between your palms to shape into Schupfnudeln (oblong dumplings with pointed ends).
Bring a large pot of water to a boil. Reduce to a simmer and cook the Schupfnudeln in small batches for about 5 minutes, until they float to the top. Remove each finished batch with a slotted spoon and briefly submerge in cold water. Spread on a baking sheet and let cool.
To fry the Schupfnudeln:
Cut the Smoked Tofu into cubes of about 5 mm and pat dry with a kitchen towel. Heat a frying pan, add oil and fry the tofu cubes at medium to high temperature for 6 minutes until golden brown all over. Remove the tofu cubes from the pan, leaving any excess oil in the pan.
Slice the onion into fine rings and place in the frying pan along with the caraway seeds. Fry for 2 minutes. Add the Schupfnudeln and fry at medium temperature for 5 minutes until golden brown all over.
Fold in the sauerkraut and fried tofu, season with salt and pepper, and sauté for 3 minutes at low temperature. Serve garnished with parsley.
