Preheat the oven to190ºC.
Slice the zucchini in half, lengthwise. With a paring knife, score the flesh about 1/2 inch deep.
Place the cut sides down on a lightly oiled baking sheet. Sprinkle with sherry, cover with foil, and bake for about 20 minutes, until zucchini flesh is yielding but still firm.
Meanwhile, heat the olive oil in a saucepan, add the onions and garlic, and sauté for about 10 minutes, until the onions are translucent.
Add the tomato paste, tomatoes, oregano, cinnamon, and sherry, and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes. Add the salt and pepper to taste, cover, and set aside.
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 zucchini is tender, use a spoon to scoop out the flesh, leaving a thin, 1/4-inch 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 zucchini on the sauce and top with crumbled tofu. Garnish with oregano, if you wish.
Reprinted with permission of Linda Foulkes.
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