Exquisite Vegan Vegetable Tortellini in a Garlicky Butter Sauce

A delightful dish featuring homemade tofu and vegetable tortellini, served with a flavorful garlic butter sauce.

Ingredients

1	(8 ounce) packet firm tofu, roughly crumbled
2	eggplants, roughly chopped
1	cup sun-dried tomatoes
2	small zucchini, roughly chopped
3	shallots, roughly chopped
3	garlic cloves
3	tablespoons lemon juice
3	tablespoons olive oil
1⁄4	cup parsley, chopped
	salt and pepper, to taste
	wonton wrapper (one packet)
3⁄4	cup vegan butter, such as Nuttelex
4	garlic cloves, minced (extra, for sauce)
1	cup Baby Spinach

Instructions

• 1. In a food processor, combine crumbled firm tofu, chopped eggplants, sun-dried tomatoes, zucchinis, shallots, garlic cloves, lemon juice, olive oil, parsley, salt, and pepper. Process until a smooth mixture with a ricotta-like consistency is achieved.
  2. Take a wonton wrapper and place one teaspoon of the tofu mixture in the center. Moisten the edges of the wrapper with water, then place another wrapper on top. Press firmly to seal the edges. For smaller tortellini, fold one wrapper over instead of using two.
  3. Repeat the previous step with the remaining wonton wrappers.
  4. Bring a large pot of salted water with a dash of olive oil to a boil.
  5. Cook the tortellini in batches in the boiling water. They are done when they float to the surface, similar to gnocchi. Cook all tortellini in this manner.
  6. In a separate pan, melt vegan butter and sauté minced garlic for about two minutes, ensuring the garlic doesn't brown. Optionally, add baby spinach to the sauce.
  7. Serve the tortellini drizzled with the garlicky butter sauce.

Jul 20, 2024