Preheat your oven to 350°F / 175°C and lightly oil a 9 by 13-inch/ 24 by 36cm baking dish.

To prepare the tomatoes, slice the top 3 inches / 7.5cm off the tops of the tomatoes. Use a paring knife to cut around the center of a tomato, about 1⁄2 inch / 1.3cm from the edge. Using a spoon, gently scoop out the flesh. You should be left with a hollowed-out tomato that has about 1⁄2 inch / 1.3cm of flesh lining the skin on all sides. Use a tea towel to pat the inside of the tomato. Repeat with the remaining tomatoes and arrange them, cut sides up, in the prepared baking dish and set aside. Discard the tomato flesh or reserve for another use, such as making bruschetta or homemade tomato water for cocktails.

Heat the oil in a medium pan over medium heat. Add the shallots and garlic and cook, stirring constantly, until the shallots are translucent, 3 to 4 minutes. Stir in the orzo, then pour in the broth and bring to a boil. Turn the heat to low and simmer, uncovered, until the orzo is tender and the broth has been almost entirely absorbed, 10 to 15 minutes. Remove the pan from the heat.

Fold the Tofu Feta and its marinade into the orzo. The Tofu Feta will break up a bit, and the orzo will soak up the marinade—that’s the idea!

Scoop the orzo mixture into the tomatoes in the baking dish. Lightly cover the tomatoes with aluminum foil and bake until the pan is full of juices, about 45 minutes. Uncover the tomatoes and bake until the tomatoes are tender and the orzo is crisping on top, about 15 minutes more.

Serve right away, or meal prep for the week by transferring the tomatoes to a single airtight container or portioning them into individual containers. Store in the fridge for up to 5 days or in the freezer for up to 4 weeks