First make the cashew cream cheese by adding all of the cheese ingredient to a high speed blender until to get a smooth consistency, transfer to a bowl and set aside
Preheat the oven to 180℃ and line 2 large/ 2 medium sized baking trays with parchment paper
Wash the courgettes, half lengthways, scoop out the insides, transfer to the baking tray, brush with one tablespoon of the olive oil and set aside
In a large frying pan, heat the remaining olive oil, add the tofu and fry until lightly browned
Add onion, garlic and saute for 3-4 minutes
Add the cooked rice, tomato, paste, water, kidney beans, sweetcorn, spices and seasoning, stir well to combine and cook for a further 5-6 minutes
Fill the hollowed courgettes with the tofu rice mixture
Top with the cashew cheese and bake for 15-20 minutes (the lower time if you’ve a fan assisted oven)