Cook the rice according to the instructions on the package.
Cut the zucchini lengthwise into halves and scoop out the insides of the zucchini halves with a small spoon. Grease them with olive oil (one tablespoon).
In a medium pan, heat about one tablespoon of olive oil and stir-fry the tofu cubes for about 4 minutes until they're golden and crispy. Add the onions and sautée for 3 more minutes until translucent. Then add the garlic and sautée for another minute.
Stir in the cooked rice, the tomato paste, and the water. Add the kidney beans, the corn, and the spices.
Line a baking tray with parchment paper and put the zucchini shells on top. Fill the Mexican rice into the zucchini shells.
Then make the cashew cheese: Drain the cashews and place them into a food processor together with the rest of the ingredients. Process until smooth.
Put the cheese sauce on top of the stuffed zucchini and bake them at 350 °F for 20 minutes.