Ingredients
- 6 small zucchini, halved lengthwise
- 1 ½ teaspoons salt, divided
- 2 cups chopped grilled tofu pieces
- 2 cups shredded vegan cheese, divided
- 1 can (400g) black beans, rinsed and drained
- 1 cup sweetcorn
- ½ cup medium salsa
- ½ cup chopped red bell pepper
- ½ cup chopped coriander
- 2 tablespoons chopped jalapeno, seeds included
- 2 teaspoons ground cumin
- 1 teaspoon ground chili powder
Directions
- Heat oven to 200°C. Spray a 13x9-inch baking pan with nonstick cooking spray.
- Scoop out centre of courgette halves. Place courgette boats in baking pan. Sprinkle courgette with 1 teaspoon salt.
- In a medium bowl, combine tofu, 1 cup cheese, black beans corn, salsa, red bell pepper, coriander, jalapeno, cumin, chili powder and remaining ½ teaspoon salt.
- Spoon about 1/3 cup mixture into the courgette boats. Reserve remaining mixture for other uses.
- Bake for 20 minutes. Remove from oven and top with remaining cheese.
- Bake an additional 5 to 6 minutes or until cheese is melted.
- Sprinkle with additional coriander, if desired.
Serves: 6
Test Kitchen Tip: Use the remaining tofu mixture for tacos, burrito bowls or salads.