Sundried Tomato Tortellini

Sundried tomatoes are one of those foods that really makes you go, "how do these taste so good?" They have a mysterious tang that tomatoes don't have at all, and taste a lot more savory than a regular tomato. Anyways, I'm not working for the sundried tomato industry to describe how good sundried tomatoes taste, I'm sure you already know. I really love it when a pretty normal, almost untouched food is so powerfully good and addictive all on its own. It reminds me of the time I ate about 10 clementines a day one winter because I became so obsessed with them, and how they could be so good without any help from the outside world.

I didn't get a great shot of the insides, so you can use your imagination to see what a pretty pinkish but also orange but also red filling is residing inside each one of these little pouches. Since I used tofu as my creamy base, a zigzag shower of garlic cashew cream was in order. I devoured this bowl right quick. And then another. And it was worth it.

Sundried Tomato Tortellini

1 recipe tortellini dough

1/3 package firm or extra firm tofu
6-7 sundried tomatoes, packed in oil or water
1 large shallot, roughly chopped
2 cloves garlic
2 tablespoons nooch
1 teaspoon salt
1 teaspoon pepper
1/4 cup veggie broth

Chop shallot and garlic in a food processor. Now add tomatoes and pulse until well chopped. Add the tofu and puree until smooth. Scrape down sides and add nooch, salt and pepper. Spin again and slowly add veggie broth, one tablespoon at a time, until a very creamy texture is achieved. Taste for flavors.
Stuff filling into tortellini wrappers and boil about 4 minutes or until all tortellini have floated to the top and puffed slightly. Serve with tomato sauce, garlic cashew creme, or olive oil and veggies!