Vegetarian Taco-Stuffed Zucchini

Preheat oven to 425 degrees F. Wrap drained tofu in several layers of paper towels; top with a heavy skillet to squeeze out more liquid. Let sit 10 minutes. Break into chunks.

While tofu drains, slice zucchini in half lengthwise and scoop out flesh, leaving a 1/4-inch border around the sides; discard flesh. Place zucchini shells in a single layer in a 13- x 9-inch baking dish. Set aside.

Heat oil in a large nonstick skillet over medium-high. Add chopped yellow onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and taco seasoning and cook, stirring constantly, until fragrant, about 30 seconds. Add tofu chunks and stir to break into bite-size pieces and fully coat in spices. Stir in tomato sauce, and bring to simmer. Remove from heat.

Sprinkle zucchini halves evenly with salt. Spoon tofu mixture evenly into zucchini halves. Sprinkle with cheese.

Bake in preheated oven until zucchini is tender and cheese is melted, about 20 minutes. Top with avocado, radishes, red onion and cilantro. Serve immediately.