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1
Place tofu, eggplant, semi-dried tomatoes, zucchinis, shallots, 3 cloves garlic, lemon juice, olive oil, parsley and salt in pepper in food processor. Process until a fine mixture is produced. You don't want the mixture to be too chunky - it should have a ricotta-like consistency.
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2
Place one teaspoon of tofu mixture in the middle of a wanton wrapper. Brush sides of wrapper with water and place another wrapper on top. Firmly press down on all sides to ensure that the wrappers are sealed - if wrappers aren't sealed firmly, water will enter and produce a soggy tortellini. Using two wanton wrappers per individual tortellini makes a larger piece, so you may want to use one wrapper and fold over to make smaller pieces of tortellini.
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3
Continue step two until all wanton wrappers have been used.
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4
In a large pot, boil water and add some salt and olive oil.
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5
In batches of about ten, place tortellini into boiling water. The tortellini is ready when the pieces rise to the top of the pot, much like when cooking gnocchi. Continue process until all tortellini is cooked.
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6
In a separate pan, add butter and garlic. You may need to adjust the measurements of butter and garlic depending on your tastes. Be sure not to let the garlic over-brown as this will produce a bitter taste and spoil the dish. Cook for about two minutes, or until all butter is melted. At this stage I like to add a cup of baby spinach to the butter/garlic sauce, but you can omit this if you like.
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7
Serve tortellini with garlic butter sauce on top.
