Vegan Tortellini

Instructions

1. Step 1

   Bring the water to room temperature. In the mixing bowl, combine all-purpose flour, the water, and 3.0 gr of salt; knead until a firm, smooth dough forms, then rest it for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 300.0 gr All-Purpose Flour, 3.0 gr Salt, 150.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Move the rested dough onto the cutting board, then finely chop the mushroom and mince 1.0 clove of garlic with the chef's knife; crumble the pressed firm tofu. In the skillet, heat the olive oil over medium heat, cook the mushroom with 2.0 gr of salt until its moisture evaporates, then add the garlic and firm tofu and sauté until fragrant and lightly browned, about 10 minutes.

   Timer: 10 min (scalable)

   Ingredients used: 300.0 gr Firm Tofu, 1.0 clove Garlic, 250.0 gr Mushroom, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: Chef Knife, cutting board, mixing bowl, skillet — medium heat, wooden spoon

3. Step 3

   Transfer the cooked tofu-mushroom mixture to the mixing bowl and let it cool for 10 minutes. Stir in the nutritional yeast until evenly combined.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 gr Nutritional Yeast

   Cookware: mixing bowl, skillet, wooden spoon

4. Step 4

   Roll the dough thin on the cutting board with the rolling pin, cut rounds with the pasta cutter, and place a small amount of cooled filling in each round. Fold, press out the air, and seal the edges into tortellini, keeping the finished pieces on the cutting board until all the filling is used.

   Cookware: Chef Knife, cutting board, mixing bowl, pasta cutter, rolling pin

5. Step 5

   In the skillet, heat the remaining olive oil over medium heat and briefly sauté the remaining 2.0 cloves of garlic. Add the crushed tomato and the remaining 2.0 gr of salt, then simmer for 15 minutes until slightly thickened and aromatic.

   Timer: 15 min (scalable)

   Ingredients used: 800.0 gr crushed tomatoes, 2.0 clove Garlic, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: skillet — medium heat, wooden spoon

6. Step 6

   Bring water to a rolling boil in the large pot, then add 3.0 gr of salt.

   Timer: 10 min (scalable)

   Ingredients used: 3.0 gr Salt

   Cookware: large pot — high heat

7. Step 7

   Lower the tortellini into the boiling water and cook for about 4 minutes, stirring gently once, until they float and the dough is tender.

   Timer: 4 min (scalable)

   Cookware: large pot — medium-high heat, wooden spoon

8. Step 8

   Drain the tortellini in the colander, transfer them directly into the tomato sauce in the skillet, and toss gently over low heat for 2 minutes until coated and hot.

   Cookware: colander, skillet — low heat, wooden spoon