Vegan tortellini with smoked tofu and spinach filling

Ingredients for 3 servings:

• 200 g semolina (durum wheat)
• 1 cup wheat flour
• 1 cup water, cold
• some salt
• 175 g smoked tofu
• 100 g leaf spinach, frozen
• 1 clove(s) garlic
• some basil, fresh or frozen
• some salt
• some water to moisten the edges
• e.g. breadcrumbs

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Also suitable for ravioli or Maultaschen

Dough: Knead the durum wheat semolina, flour, water, and salt by hand until you have a firm, non-sticky dough. If the dough is too sticky, add a little more flour, or water if it’s too dry. Wrap the finished dough in plastic wrap and refrigerate for a while until the filling and work surface are ready. Filling: Place the slightly shredded smoked tofu, thawed spinach, garlic clove, and spices in a tall plastic bowl and puree with a hand blender. Then add breadcrumbs until you have the desired consistency. If you’re using the recipe for Maultaschen, you should make the filling a little firmer. Remove the dough from the refrigerator and roll it out thinly on a floured work surface. Cut out circles with a diameter of about 5 cm, e.g., using a drinking glass. If the dough isn’t already thin enough, slightly enlarge the circles by hand. Place a hazelnut-sized amount of filling in the center of each circle. Moisten the edges with water. Now shape the dough circle into tortellini: First, fold the circle over the filling to form a semicircle, pressing the edges together firmly, so the filling is completely enclosed. Then, shape the filled semicircle into a moon. This can be done easily by folding it around your finger, for example. During this step, press the two ends together to retain the typical shape. The tortellini should not be stacked on top of each other before cooking, as otherwise they may stick together. Dusting them with flour can also prevent them from sticking together. Cook the tortellini in boiling salted water for about 5-8 minutes. Tip: Can also be made with wholemeal flour.