Spinach Tofu Calzones

Pizza Turn-Over, Creamy Tofu Spinach Filling, Totally Delish!

Spinach tofu calzones are a meal in a turnover. But also tasty with carrot apple salad, or green salad.

The spinach tofu filling was inspired by the one in spinach tofu quiche, except we used chick pea flour instead of cashews as a thickener. Wheat flour or Gluten Free Flour Mix could also be used.

Total Prep & Cook Time: 1 hr 45 Minutes

Yield: 10 Servings, 10 calzones

Nutrition Data Per Serving, 209g: 271 cal, 35g carb, 9g fat, 432 mg sodium, 3g fiber, 13g protein, low Cholesterol, good source Vit C, A, K, Thiamin, Folate. Estimated glycemic load 23

Dough Ingredients:

• 3 cups flour (can use up to 1/3 whole wheat) OR Gluten Free Flour Mix
• 1 Tbsp olive oil
• 1 1/4 cups warm water
• 1 tsp sugar
• 1 Tbsp quick rising active dry yeast
• 1/2 tsp salt

Filling Ingredients:

• 2 Tbsp extra virgin olive oil
• 1/4 cup diced onion
• 1 Tbsp minced garlic (2 - 3 cloves)
• 1 stalk celery, diced (slice lengthwise twice, then slice thin crosswise)
• 2 Tbsp garbanzo bean flour OR wheat flour OR GF flour mix
• 1 unsalted veggie bouillon cube
• 1 tsp dried marjoram leaf
• 1 tsp dried basil leaf
• 1/2 tsp dried oregano leaf
• Pinch of cayenne
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 Tbsp Braggs Liquid Aminos or low sodium soy sauce
• 14 - 16 oz pkg firm or extra firm tofu, crumbled
• 1 cup (1/2 pkg) firm silken tofu, mashed
• 2 bunches fresh spinach, washed, stemmed, and chopped; or 4 cups baby spinach; or 16 oz frozen chopped spinach, thawed and drained
• 1/4 cup nutritional yeast

Dough Directions:

1. Dissolve sugar in warm water, then stir in yeast
2. Let yeast mixture sit for 10 minutes, or until it foams
3. Rub the olive oil into the flour, then add the salt
4. Stir the water and yeast mixture into the flour, until it forms a ball of dough
5. Knead the ball of dough for 10 minutes on a floured surface until it's smooth and elastic
6. Place the dough in an oiled bowl, cover with a damp cloth, and set in a warm place to rise (I turn on the oven for 10 minutes, then set the bowl on top of the stove)
7. Allow the dough to rise for an hour

Filling Directions:

1. While the dough rises, prep the veggies, heat the olive oil on medium in a large frying or sauté pan
2. Fry onion, garlic and celery in oil until soft
3. Add the herbs, cayenne, bouillon cube, besan (chickpea or garbanzo) flour and stir fry 2 minutes
4. Combine crumbled tofu, mashed silken tofu, nutritional yeast, Braggs or soy sauce, and spinach
5. Add to the frying pan and cook, stirring, until heated through
6. Turn off heat

Calzone Directions:

1. Preheat the oven to 425 degrees
2. Punch down the dough, and divide into 10 equal parts, rolled into balls
3. Roll out the balls of dough into 6 inch rounds
4. Divide the filling between the 10 rounds of dough, placing it in the middle of each round
5. Wet the edges of the dough, and fold over each round to make a half circle
6. Trim the edges to 1/2 inch from the filling, and crimp with a fork or your fingers
7. Place the calzones on two cookie baking sheets, brush with olive oil, and lightly sprinkle with salt if you like
8. Cut two diagonal slices in the top of each calzone
9. Bake for 15 minutes at 425 degrees, until golden brown and the filling is bubbling up a bit
10. Cooking Tip: If you don't have room for both baking sheets on one rack, put one below the other, then switch them halfway through the baking. That way, they'll all be done at once. Or just bake 5 at a time

Recipe Tips:

We used pizza dough, but added a little oil to make it less crispy and chewy - good attributes for pizza, but not as wonderful for calzones.

Fresh spinach is always lovely, but frozen spinach is usually your best bet.

Once the dough has risen, this recipe comes together quickly, so it's good to have the filling ready when that happens.