Grate the potatoes add salt and leave them on a strainer to drain. Place on a skillet lightly oil and cook low untill the potato is almost dry inside and golden and crispy outside.

Meanwhile, cut the tofu in cubes as well as the cheese (should be graviera, but if you don''t find it, use gruyere).

Stir the tofu with a little bit olive oil, put salt and pepper, when beguin to be golden add the mix of the wine, mustard and oregano. Cook untill reduce and add the cheese, lemon juice and parsley, mix it and cook for more 2 minutes or untill the cheese melts. Put this mix on the top of the flat potato cake and serve immediately.

The original greek recipe use chicken instead tofu.

Nutrition info (per serving, 300g):

Total calories: 344

- 150 from fat

Total fat: 17g

- Saturated fat: 7g

- Polyunsat fat: 2g

- Mono fat: 7g

- Cholesterol: 33mg

- Sodium: 247mg

- Potassium: 848mg

Total Carbs: 29g

- Dietary fiber: 5g

- Sugars: 3g

- Other Carb: 26g

Protein: 16g