Tofu and mushroom tortellini with asparagus

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 300 g plain flour, plus extra for rolling
• 180 ml water for the dough, adjustable, plus 60 ml for the asparagus
• 1 tbsp olive oil for the dough and 1 for the mushrooms
• ½ tsp salt for the dough
• 200 g well-drained firm tofu
• 150 g fresh mushrooms
• 4 garlic cloves, divided
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice for the filling
• 350 g silken tofu
• 2 tbsp lemon juice for the sauce
• 300 g trimmed green asparagus
• 2 tbsp chopped parsley
• Salt and black pepper to taste

Step-by-step method

1. Combine flour and salt. Add 180 ml water and one tablespoon of olive oil; knead into a smooth ball, adjusting with drops of water or flour. Cover and rest for 30 minutes.
2. Finely chop mushrooms and sauté in the remaining oil with two garlic cloves. Cook off all their liquid and cool. Mash firm tofu with nutritional yeast, one tablespoon of lemon juice, salt and pepper; mix in mushrooms.
3. Divide the dough into four and roll each piece very thinly, about 1–2 mm, keeping the others covered. Cut out 7 cm circles.
4. Place a small teaspoon of filling in each circle. Lightly dampen the edge, fold into a half-moon and press closed, pushing out air. Join and pinch the two tips to shape each tortellino.
5. Blend silken tofu with two tablespoons of lemon juice and a little salt until smooth. Cut asparagus into pieces and cook in a covered frying pan with the remaining two chopped garlic cloves and 60 ml water for 4–5 minutes.
6. Add the tofu cream to the asparagus and warm gently without boiling hard. Loosen with a little water if needed.
7. Cook tortellini in small batches in gently boiling water for about 4–6 minutes. Taste an edge to check the pasta is cooked.
8. Lift out with a slotted spoon, fold carefully into the sauce and finish with parsley and pepper. Serve immediately; any leftover filling can be heated and added to the sauce.