Step 1

Preheat oven to 400°F (204°C)

Step 2

Sauté onions in a saucepan for about 5 minutes, using some of the vegetable broth to deglaze the pan if the onions start to stick.

Step 3

Add the garlic and cook for a couple minutes.

Step 4

Add the sauce spices, tomato paste and wine and cook for a few minutes to cook off the alcohol in the wine.

Step 5

Add the vegetable broth and simmer until sauce is thick.

Step 6

Add all of the filling ingredients to a bowl and mix together thoroughly with a potato masher or your hands making sure the tofu is broken into tiny pieces.

Step 7

Lay two zucchini slices side by side on a cutting board so that they slightly overlap.

Step 8

Lay two more pieces centering them over the top of the other two pieces in the opposite direction so that it makes a plus sign.

Step 9

Spoon a small portion of the filling onto the center where the zucchini slices cross each other.

Step 10

Fold the ends of the zucchini slices over the filling glob one side at a time so that it creates a little enclosed parcel.

Step 11

Ladle a couple spoonfuls of sauce into the bottom of a 9" x 13" baking dish.

Step 12

Continue making zucchini parcels and place them into the bottom of the baking dish.

Step 13

Ladle sauce over all of the parcels.

Step 14

Add all of the cheese sauce ingredients into a blender and blend until smooth.

Step 15

Pour sauce over sauce and parcels.

Step 16

Bake for 35 - 45 minutes.