Preparation

1. Preheat the oven to 220°C (425°F).
2. Line two baking sheets with parchment paper.
3. Take a package of firm Soykei tofu, open it, and place the tofu on a clean cotton cloth. Take a potato masher and mash the tofu until you end up with a “ground meat” texture (you can also use your hands to break up the tofu).
4. Place the mashed tofu in the middle of a cotton cloth. Form a ball and squeeze as much water as possible from the tofu in the sink.
5. Place the tofu in a dish, add the garlic powder, onion powder, mustard powder, nutritional yeast, soy sauce, Worcestershire sauce, and oil. Stir until well combined.
6. Spread the tofu mixture in a thin layer on a baking sheet to facilitate cooking. Bake for 25-30 minutes, stirring every 10 minutes.
7. Meanwhile, cut the zucchini lengthwise and remove the center (seeds) with a spoon. You can remove a little more than necessary to make room for the tofu taco mixture.
8. Place the zucchini on the other baking sheet and bake for 8-10 minutes (at the same time as the tofu). Remove from the oven when your zucchini is cooked al dente (cooking time may vary depending on the size of your zucchini).
9. Then remove the tofu from the oven when it is golden brown. Put the tofu, black beans, and taco spice mix in a pot. Add a cup of water and stir. Heat on the stove over low heat, stirring often, until the mixture thickens and the water is absorbed.
10. Stuff the zucchini with a generous amount of taco mixture. Add the cheese and return the zucchini to the oven for 5-10 minutes to brown.
11. Remove the zucchini boats and garnish with your favorite condiments (tomatoes, lettuce, jalapeños, shallots, sour cream, lime juice, etc.).