Discover the joy of homemade pasta with this vegan tortellini recipe that brings vibrant flavors and wholesome ingredients together in a delightful, plant-based package. Whether you’re a seasoned vegan or just exploring meat-free options, these tortellini are a fantastic way to impress family and friends with your culinary skills.
The delicate pasta dough envelops a savory filling made from fresh vegetables and creamy tofu, creating a perfect balance of texture and taste.
Making tortellini from scratch might seem intimidating, but this recipe breaks it down into simple steps that even beginners can follow. Plus, it’s a wonderful way to customize your meal with fillings and sauces that suit your palate.
Ready to dive into a fun cooking adventure? Let’s get started and bring some Italian-inspired vegan magic to your kitchen today!
Why You’ll Love This Recipe
This vegan tortellini recipe is a game-changer for anyone craving Italian comfort food without animal products. The pasta dough is tender and pliable, making it easy to shape perfect little pockets of deliciousness.
Inside, the filling combines silky tofu with fresh spinach, garlic, and aromatic herbs, offering a protein-filled, flavorful bite that’s both satisfying and nourishing.
Not only is this dish rich in taste, but it’s also versatile. You can serve it with a variety of sauces—from a classic marinara to a creamy cashew-based sauce—or enjoy it simply tossed with olive oil and fresh herbs.
Plus, it makes for impressive homemade gifts or a centerpiece at your next dinner party.
For more plant-based Italian inspiration, be sure to check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade and Pasta Shrimp and Vegetable Recipes for Quick Healthy Me.
Ingredients
| For the Dough | For the Filling |
|---|---|
| 2 cups all-purpose flour | 1 cup firm tofu, crumbled |
| ½ tsp salt | 1 cup fresh spinach, chopped |
| ⅔ cup warm water | 2 cloves garlic, minced |
| 2 tbsp olive oil | 2 tbsp nutritional yeast |
| 1 tbsp lemon juice | |
| ½ tsp salt | |
| ¼ tsp black pepper | |
| 1 tsp dried oregano |
Equipment
- Mixing bowls (2 medium-sized)
- Rolling pin or pasta machine
- Sharp knife or pizza cutter
- Measuring cups and spoons
- Large pot for boiling water
- Slotted spoon
- Clean kitchen towel or plastic wrap
- Food processor or fork (for tofu filling)
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour and ½ teaspoon salt. Make a well in the center and add warm water and olive oil. Stir together until a dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
- Make the filling: While the dough rests, heat a small pan over medium heat and sauté the minced garlic in a teaspoon of olive oil until fragrant (about 1 minute). Let it cool slightly.
- Mix the filling: In a food processor or bowl, combine crumbled tofu, chopped spinach, sautéed garlic, nutritional yeast, lemon juice, salt, pepper, and oregano. Blend or mash until well combined but still slightly chunky. Adjust seasoning to taste.
- Roll out the dough: After resting, divide the dough into two portions. Roll each out on a floured surface to about 1/16 inch thickness—a thin sheet but not so thin that it tears easily.
- Cut the dough: Using a sharp knife or pizza cutter, cut the rolled dough into 3-inch squares.
- Fill and shape tortellini: Place about 1 teaspoon of filling in the center of each square. Fold the square diagonally to form a triangle and press the edges firmly to seal. Bring the two opposite corners of the triangle together and press to seal, creating the classic tortellini shape.
- Cook the tortellini: Bring a large pot of salted water to a boil. Gently add tortellini in batches, cooking for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain.
- Serve: Toss the cooked tortellini with your favorite sauce or drizzle with olive oil and fresh herbs for a simple yet delicious meal.
Tips & Variations
“To prevent the dough from drying out while working, keep the unused portions covered with a damp towel.”
For a gluten-free option, substitute the all-purpose flour with a blend of gluten-free flour, xanthan gum, and tapioca starch, but keep in mind the texture may differ slightly.
You can easily customize the filling by swapping spinach for kale or swiss chard, or adding finely chopped sun-dried tomatoes for an extra punch of flavor. For a heartier filling, try mixing in cooked mushrooms or vegan ricotta cheese.
If you want to try a different sauce, a creamy cashew Alfredo or a rich tomato basil sauce pairs beautifully with these tortellini. For inspiration on plant-based creamy sauces, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals.
Nutrition Facts
| Nutrient | Amount per Serving (6 tortellini) |
|---|---|
| Calories | 280 kcal |
| Protein | 12 g |
| Carbohydrates | 38 g |
| Fat | 6 g |
| Fiber | 4 g |
| Sodium | 320 mg |
| Iron | 3 mg |
Note: Nutrition values are approximate and may vary depending on ingredient brands and preparation.
Serving Suggestions
Serve your vegan tortellini with a fresh side salad tossed in balsamic vinaigrette for a light meal. Alternatively, pair it with steamed seasonal vegetables or roasted garlic bread for a more indulgent dinner.
For a festive twist, drizzle with a homemade pesto or sprinkle with toasted pine nuts and fresh basil. If you want to explore more vegan dishes that complement this recipe, check out our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for vibrant side ideas.
Conclusion
Making vegan tortellini at home is a rewarding culinary experience that lets you enjoy the rich tradition of Italian pasta in a compassionate, plant-based way. With simple ingredients and straightforward steps, you can create a dish that’s not only delicious but also nourishing and customizable.
Whether you’re cooking for yourself, your family, or friends, this recipe is sure to delight everyone at the table. Plus, it’s a wonderful starting point for experimenting with different fillings and sauces as you grow more confident in your pasta-making skills.
Don’t forget to explore our other recipes for a full vegan menu experience and keep enjoying the pleasures of plant-based cooking!
📖 Recipe Card: Vegan Tortellini
Description: A delicious homemade vegan tortellini filled with seasoned tofu and spinach. Perfect for a comforting plant-based meal.
Prep Time: PT30M
Cook Time: PT15M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 cup firm tofu, crumbled
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1 tbsp nutritional yeast
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil (for filling cooking)
- 2 cups marinara sauce
Instructions
- Mix flour, warm water, olive oil, and salt to form a dough; knead for 5 minutes.
- Let dough rest covered for 20 minutes.
- Cook tofu with garlic, spinach, nutritional yeast, oregano, salt, and pepper until spinach wilts; cool.
- Roll out dough thinly and cut into 3-inch squares.
- Place a teaspoon of filling in each square, fold into tortellini shape, and seal edges.
- Boil tortellini in salted water for 3-5 minutes until they float.
- Serve with warmed marinara sauce.
Nutrition: Calories: 320 kcal | Protein: 15 g | Fat: 8 g | Carbs: 45 g
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