Put the dried tvp in a bowl and cover with water. Set aside.
Slice the tops of the tomatoes and use a spoon to scoop out the pulp and seeds into a bowl. Season the insides of the tomatoes generously with salt and pepper and place them upside down on a plate to drain any excess juice.
Remove the chunks of tomato pulp from the bowl, wiping off the seeds and membranes, and roughly chop them. I ended up with just over one cup of chopped tomato pulp.
In a large pan, heat the oil over medium heat. Add the onion and fry until transparent and soft then add the garlic and fry for 30 seconds or until fragrant. Add the chopped tomato pulp. Cook down, stirring frequently, until you have a thick paste – about 10 minutes.
Meanwhile, preheat the oven to 350 F / 17Drain the tvp and give it a little squeeze with your hands to remove the excess water.
Add the taco seasoning and any additional spices that you think are lacking to the pan and fry, stirring constantly, for 30 seconds to a minute until darkened in colour and the spices are aromatic. Turn off the heat and add the tvp, tomato sauce and cilantro. Mix well and taste. Add a pinch of salt and pepper only if necessary.
Stuff the filling into the tomatoes and place in an oven-safe dish. If you’re not adding vegan cheese, you can place the lids back on the tomatoes. Bake for 25 minutes or until soft and easily pierced with a knife. If adding vegan cheese, add it in the last 5 minutes to melt.
Serve hot with your choice of toppings.