Tex-Mex Zucchini Boats
– 2 Medium-sized zucchini halved lengthwise – 1 tbsp of oil – 1/2 of a yellow or red onion diced – 3 garlic cloves minced – 1/2 of a 16 oz package of extra firm tofu drained and pressed – 1 C of corn kernels canned, frozen or fresh – 3 tbsp of taco seasoning – Salt to taste – Salsa for garnish – Cilantro for garnish (optional)
In a large pan over medium-high heat, heat the oil. Add the onion and garlic and saute for about 1 minute. Add the diced zucchini and let it cook for another minute.
FOR FULL RECIPE