While the sauce is simmering, prepare the filling. Sauté the onions and garlic for about 10 minutes, until the onions become translucent.
In a bowl, combine the sautéed onions with the walnuts, tofu, currants, and lemon juice. Then stir in the rice.
When the courgettes are tender, use a spoon to scoop out the flesh, leaving a thin 6mm shell. Chop the flesh and add it to the filling.
Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired.
Bake uncovered for about 30 minutes.
Ladle some of the tomato sauce onto each plate. Place a stuffed courgette on the sauce and top with crumbled tofu. Garnish with oregano, if you wish.
Recipe adapted from Moosewood Restaurant New Classics cookbook.
Picture by Michelle Riley/HSUS