Wash the eggplant, cut it in half lengthwise, then slice into thin half-moons. Place in a colander, toss generously with salt, and set aside for 10–15 minutes to draw out moisture.

Remove the tofu from the package, pat dry with paper towels, and cut into small cubes. Heat 1 teaspoon oil in a skillet over medium heat and pan-fry the tofu cubes for about 5 minutes, until crispy. Remove from the pan and set aside.

Meanwhile, peel and finely dice the shallot and garlic. Wash the zucchini, cut it in half lengthwise, and slice thinly. Clean the mushrooms and slice them as well.

Add the remaining oil to the skillet and sauté the shallot with a pinch of salt until translucent. Add the zucchini, garlic, eggplant, and mushrooms, and cook for about 5 minutes, until the vegetables are soft.

Add the diced tomatoes, cover, and let simmer for 15 minutes. Meanwhile, preheat the oven to 400°F (200°C), conventional bake (top and bottom heat).

Season the vegetable sauce with pesto, salt, and pepper. Add the tofu back to the pan, then transfer everything to a baking dish. Add the tortellini straight from the package, pressing them into the sauce or gently stirring to combine.

Sprinkle the cheese evenly over the top and bake for 20 minutes, or until the cheese is golden brown and the tortellini are al dente.