These vegetarian tofu zucchini boats are filled with tofu, pizza sauce, and spices topped with cheese and basil.

Ingredients

• 2 zucchinis
• 1 pack tofu firm
• 1 Tbsp olive oil
• 1 cup pizza sauce (tomato / marinara)
• 1/2 tsp thyme, dried
• 1/2 tsp oregano, dried
• 1/2 cup parmesan cheese (freshly grated) – optional
• 1 tsp salt
• 1 tsp pepper
• 1 tsp basil (I used dried)

Instructions

1. Pre-heat oven to 400°F.
2. Remove the ends of each zucchini.
3. Cut each zucchini in half lengthwise.
4. Using a knife (or utensil), remove the inside of each zucchini half to make room for the tofu filling. Don’t throw out the zucchini that you scoop out, we’ll make use of that.
5. Place each zucchini half on the baking sheet and brush each half with olive oil.
6. Take the tofu package and cut an opening to drain the water. After draining, open the package and place the tofu on a cutting board.
7. Cut the tofu block in half to create 2 pieces with less thickness / depth.
8. Place the tofu on a small towel and fold the towel covering the tofu. Press down on each piece of tofu to drain the retained water.
9. In a large pan, take your hands and crumble the tofu into the pan. Add the remaining olive oil, salt, pepper, thyme, and oregano. Cook on a low to medium heat for 5 minutes stirring occasionally.
10. Add the pizza sauce to the pan. Stir occasionally and let cook for 3 minutes.
11. Take the tofu filling from the pan and carefully spoon the mixture into the zucchini halves filling your boats.
12. Sprinkle parmesan cheese on top, add some basil, and it’s ready for the oven.
13. Optional – Take the leftover zucchini that you scooped out and add it to the side of the baking sheet topped with some tofu filling. Now you have an extra snack.
14. Cook for 20-25 minutes in the oven. It should be done when the parmesan cheese is melted and slightly browned. After it’s done cooking, the zucchini should be tender.

Notes

BEWARE~ This may be delicious. I warned you…