Brush potatoes and roughly grate them. Mix with salt and let rest for half an hour. Pour off liquid. Pre-heat oven on 200C/390F.

Mince tofu and scoop, with the onion, through the grated potato. Grease an ovenpot, put the potato-stuff in it to 3 centimeters / 1 inch under the edge, and squeeze well. Bake for half an hour. Put in filling and bake for another half hour.

I post this recipe for the crust, which looked very good and as a welcome variation. It is baking now so I cannot vow for its success yet. It sure smells good, with those onions. As for the filling, I just made a stew from what was in the fridge. The original recipe was basically stir-fried courgette with some tofu and garlic.