Tofu-Stuffed Zucchini - cooking recipe

Ingredients

1 medium zucchini
1 (8 oz.) cake tofu (bean curd)
1/3 c. chopped onion
1 clove garlic, minced
1 Tbsp. fresh parsley
1 tsp. dried oregano leaves
1/8 tsp. cayenne pepper
1 c. tomato sauce or 1/2 c. McKay's chicken seasoning
2 Tbsp. millet cheese (optional, for topping)

Preparation

Wrap the tofu in absorbent toweling.
Place a heavy weight on top for 10 minutes to squeeze out the excess moisture.
Wash thoroughly and trim ends from zucchini.
Slice zucchini in half lengthwise.
Scoop out the pulp, leaving a 1/4-inch shell.
Chop the zucchini pulp and reserve for later use.
Saute the onion and garlic in little water until softened.
Add the chopped zucchini pulp and spices.
Simmer over low heat about 10 minutes.
Preheat oven to 350\u00b0.
Take the tofu and, using your hands, squeeze out any remaining moisture.
Crumble the tofu and add to the zucchini mixture and blend.
Remove from heat and spoon into the reserved zucchini shells.
Using a small baking dish (preferably glass), pour in enough tomato sauce to cover bottom of pan.
Add stuffed zucchini and pour the remaining sauce on top.
If desired, sprinkle with cheese.
Cover and bake at 350\u00b0 for 20 minutes.
Uncover dish and bake an additional 10 minutes or until zucchini is tender.