Dairy-Free Tortellini with Tomato Sauce
Savor the comforting flavors of homemade Dairy-Free Tortellini with Tomato Sauce, a delectable plant-based twist on a classic Italian favorite. Crafted with a simple yet flavorful dough made from all-purpose and semolina flour, these tender tortellini feature a creamy filling of tofu, nutritional yeast, and spinach that’s entirely dairy-free. Paired with a rich, vibrant tomato sauce infused with aromatic garlic, sweet onions, and fragrant herbs, this dish is a true celebration of wholesome, dairy-free cooking. Perfect for weeknight dinners or special occasions, this hearty recipe is both satisfying and versatile, with options for a gluten-free adaptation. Serve warm with a sprinkle of fresh basil for an irresistible vegan meal that captures authentic Italian charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour (or gluten-free flour blend, if needed)
- 1 cup Semolina flour
- 0.75 cup Water
- 0.5 teaspoon Salt
- 0.5 block Firm tofu (pressed and crumbled)
- 3 tablespoons Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 cup Spinach (finely chopped)
- 2 tablespoons Olive oil
- 28 ounces Canned crushed tomatoes
- 3 cloves Garlic cloves (minced)
- 1 medium Onion (finely chopped)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Red pepper flakes (optional)
- 1 teaspoon Sugar (optional)
Instructions
In a large bowl, mix the all-purpose flour, semolina flour, and salt together.
Slowly add water while mixing until a smooth dough forms. Knead for about 8-10 minutes until elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough is resting, prepare the tortellini filling. In a mixing bowl, combine crumbled tofu, nutritional yeast, garlic powder, onion powder, and finely chopped spinach. Mix well and adjust seasoning to taste. Set aside.
To prepare the tomato sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and chopped onion, sautéing until soft and fragrant (about 5 minutes).
Stir in canned crushed tomatoes, dried basil, oregano, red pepper flakes (optional), and sugar (optional). Simmer for 15-20 minutes, stirring occasionally. Season with salt to taste.
After the dough has rested, divide it into 4 portions. Roll out each portion into a very thin sheet (about 1/16 inch thick). Cut the dough into 2-inch squares.
Place 1/2 teaspoon of filling in the center of each square. Fold the square into a triangle, pressing the edges tightly to seal. Bring the two long ends of the triangle together and press to form a circle, shaping the tortellini.
Bring a large pot of salted water to a boil. Cook the tortellini in batches until they float to the surface (about 3-4 minutes). Remove with a slotted spoon.
Serve the cooked tortellini with the warm tomato sauce. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2259 mg | 98% | |
| Total Carbohydrate | 386.6 g | 141% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 44.4 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1559 mg | 120% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4275 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
