Stuffed Zucchini with Tofu

Wash the zucchini, trim the stem end, cut it in half lengthwise, and scoop out the flesh using a teaspoon.

Season the zucchini boats with salt and set them aside.

Finely dice the zucchini flesh and tofu.

Heat vegetable oil in a skillet, add spices to taste (except for the basil), and immediately add the diced zucchini flesh and tofu.

Sauté for 1-2 minutes, then add enough water to just cover the filling.

Simmer for 2 minutes, then add the rinsed rice, salt, and cook until the water evaporates.

Make the sauce: mix the sour cream, basil, grated cheese, and a pinch of salt.

Stuff the zucchini boats generously with the filling, drizzle the sauce over the top, and sprinkle with cheese.