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Vegan Spinach and Tofu Calzones
This is technically two recipes, but you need the dough for the calzones. Make the dough first. This is very yummy and because of all the tofu it's also very filling.
Traditional Pizza Dough
This Basic dough recipe can be enhanced by addition of a small amount of fresh or dried herbs. You can also replace up to one-half of the flour with whole wheat flour, if you like. You can use a food processor to make the dough, but I like to use my hands.
1 1/2 teaspoons active dry yeast
3/4 cup warm water
2 1/4 cups unbleached all purpose flour
1 teaspoon salt
Pinch of sugar or natural sweetener
1 tablespoon olive oil, plus one more for spreading
1. Place the yeast in a small bowl. Add 1/4 cup warm water and stir to dissolve. Set aside for 5 to 10 minutes.
2. To make the dough in a food processor, combine the flour, salt and sugar, pulsing to blend. With the machine running, add the yeast mixture through the feed tube, along with the olive oil and as much of the remaining 1/2 cup of water as necessary to make the dough hold together.
To make the dough by hand, combine flour, salt and sugar in large bowl. Stir in yeast mixture, olive oil, and the remaining 1/2 cup of warm water until combined.
3. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes. Transfer to a large oiled bowl. Spread a small amount of oil on top of th dough, cover with plastic wrap and set aside in a warm place to rise until double in bulk, about 1 hour.
4. Use immediatly or store for up to 8 hours in the refrigerator or for 3 to 4 weeks in the freezer. Make sure it's tightly wrapped in plastic.
Calzones
Calzones are made by folding pizza dough over a savory filling to create large turnovers, which are then sealed and baked. What you stuff inside a calzone is limited only by your imagination. Basically, whatever you would put on top of a pizza, you can put inside a calzone. Makes 2 calzones, serves 4.
1 cup cooked chopped spinach, squeezed dry
4 ounces soft silken tofu, drained
salt andfreshly ground pepper
1 tablespoon olive oil
2 garlic cloves, minced ( add more if you really like garlic heart )
One 16-ounce package extra-firm yofu, drained and crumbled
1 tablespoon minced fresh basil leaves (or 1 1/2 teaspoons dried)
1 teaspoon minced fresh oregano leaves (or 1/2 teaspoon dried)
The dough you made
1. Preheat the oven to 375 degrees F.
2. In a blender or food processor, combine the spinach, silken tofu, salt and pepper to taste. Blend until smooth and set aside.
3. Heat olive oil in a medium-size skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the firm tofu, basil, oregano, salt and pepper to taste. Cook, stirring, until any liquid evaporates, about 5 minutes. Remove from the heat and stir in the spinach mixture. Taste and adjust the seasonings, then set aside to cool.
4. Punch the dough down and divide it in half. On a lightly floured work surface, roll out each piece into a 1/4-inch-thick circle. Divide the filling equally between the dough circles, leaving a 1-inch border around the edge. fold the empty half of the dough over the filling and press down along the edge with fingers, then seal with a fork.
5. Place on a lightly oiled pizza pan or baking sheet. Bake until the crust is golden brown, about 30 minutes. Let stand at room tempurature for 10 minutes before serving.
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