Fody's Vegan Bolognese Stuffed Peppers

Preheat oven to 350°F (180°C). Have ready a 13-inch by 9-inch (33 cm by 23 cm) baking dish.

Cut the tofu block in half lengthwise. Place a triple layer of paper towels on a cutting board, place tofu slabs on top, then cover them with another triple layer of towels. Put something heavy on top, like another cutting board with a heavy pot on top. Allow to sit for about 10 minutes. This technique will remove excess water from the tofu. Once tofu has drained, discard paper towels and crumble tofu into a mixing bowl.

While tofu is draining, heat oil in a large skillet over medium heat. Add both types of squash and scallion greens and sauté for a few minutes until squash are crisp tender. Scrape mixture into bowl with tofu and add basil, parsley, rice, Fody Vegan Bolognese Sauce and half of the cheese. Stir together well, taste, and season with salt and pepper, if desired.

Stuff the peppers with the rice/tofu mixture and place side by side in the dish. Cover with foil and bake for about 25 minutes or until peppers are tender. Remove foil, sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until vegan cheese is melted and bubbly. Serve immediately.