Vegan Tortellini with Tomato Sauce
Indulge in the comforting flavors of homemade pasta with this Vegan Tortellini with Tomato Sauce recipe, a plant-based twist on an Italian classic. Featuring a delicate handmade dough crafted from a blend of all-purpose and semolina flour, these tender tortellini are stuffed with a creamy tofu and spinach filling, enriched with nutritional yeast for a subtle cheesy flavor. Paired with a vibrant, herb-infused tomato sauce made from crushed tomatoes, garlic, onion, and dried spices, this dish is a celebration of wholesome, fresh ingredients. Perfect for weeknight dinners or special occasions, this dairy-free and egg-free recipe will impress vegans and non-vegans alike. Serve your tortellini warm, topped with chopped fresh basil for a pop of color and added aroma. Whether you're looking for an Italian-inspired comfort food or a creative vegan pasta recipe, this dish strikes the perfect balance between flavor and nutrition.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Semolina flour
- 0.75 cup Water
- 1 tablespoon Olive oil
- 8 ounces Tofu (firm, pressed)
- 1 cup Spinach (fresh, chopped)
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 28 ounces Canned crushed tomatoes
- 1 medium Yellow onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Fresh basil leaves (chopped)
Instructions
In a large bowl, mix the all-purpose flour and semolina flour. Gradually add water and olive oil while stirring until a rough dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
To make the filling, crumble the pressed tofu into a food processor. Add the spinach, nutritional yeast, garlic powder, lemon juice, 1/2 teaspoon salt, and black pepper. Process until smooth and creamy, resembling ricotta cheese.
Divide the rested pasta dough into four pieces. Roll each piece out on a floured surface until very thin, about 1/16 inch thick.
Using a round cutter (about 3 inches in diameter), cut out circles of dough. Place a small spoonful of the tofu filling in the center of each circle. Fold the dough in half to form a half-moon, pressing the edges to seal. Bring the two corners together and press firmly to form a tortellini shape.
Repeat until all dough and filling are used. Place the tortellini on a floured tray to prevent sticking.
For the sauce, heat 1 tablespoon of olive oil in a large pan over medium heat. Sauté the chopped onion until softened, about 3-4 minutes.
Add the minced garlic and cook for another minute. Stir in the crushed tomatoes, dried basil, oregano, red pepper flakes, 1/2 teaspoon salt, and black pepper. Simmer for 15 minutes, stirring occasionally.
Bring a large pot of salted water to a boil. Cook the tortellini in batches for 3-4 minutes or until they float to the surface.
Drain the cooked tortellini and toss them gently in the tomato sauce. Sprinkle with fresh basil leaves before serving.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3466 mg | 151% | |
| Total Carbohydrate | 378.3 g | 138% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 41.0 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1959 mg | 151% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 4564 mg | 97% | |
*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.
