Preheat oven to 400° F.
In a medium non stick frying pan heat 2 tbsp water.
Cook garlic, onions & bell pepper about 3 minutes.
Crumble in tofu then add seasonings & salsa. Add extra 1/4 tsp cayenne for a little kick. Cook about 8-10 minutes.
Slice the stem end off the zucchini and cut in half lengthwise. Using a spoon scoop out the inside to create a bowl shape.
Place the zucchini on a baking sheet and scoop with filling.
Bake 25-30 minutes.
After baking sprinkle with nutritional yeast and fresh cilantro.
Serve with salsa (optional).