Tofu Spinach Calzones Vegan Or Vegetarian Food

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TOFU SPINACH CALZONES (VEGAN OR VEGETARIAN)



Tofu Spinach Calzones (vegan or vegetarian) image

These are great and vegan or vegetarian (see step 17). The measurements on the herbs and spices are approximate, please add to your taste the amounts :)

Provided by Shannon Holmes

Categories     Savory Pies

Time 35m

Yield 4 calzones

Number Of Ingredients 21

1 cup warm water (100 degrees F)
1 1/4 teaspoons yeast (can use rapid rise)
1 teaspoon sugar
1/2 teaspoon salt
2 1/2-3 cups flour (can do half white and half wheat)
1 tablespoon olive oil
1 tablespoon minced garlic
1 -2 teaspoon dried Italian herb seasoning
5 ounces vegan mozzarella cheese (about a half block, I used I.M. Earthkind Vegan Gourmet Mozzarella Cheese, half a block is 5 ounces) or 5 ounces vegan mozzarella cheese, cut in 1/4 inch chunks (about a half block, I used I.M. Earthkind Vegan Gourmet Mozzarella Cheese, half a block is 5 ounces)
1 (12 1/3 ounce) package Mori-Nu firm tofu, plus
6 ounces Mori-Nu firm tofu (this is the kind that comes in the "juice box" and may be with the dry foods)
1 (10 ounce) package chopped spinach, defrosted and drained well
1/2 teaspoon garlic powder
1/4 teaspoon basil
1/2 teaspoon pizza seasoning
1/2 teaspoon italian seasoning
salt and pepper
1/3 small onion, peeled and cut into small dice
1 (8 ounce) can hunts tomato sauce with basil garlic and oregano, heated with
1/4 teaspoon sugar, to cut acidity
cooking spray or oil

Steps:

  • Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
  • Add the garlic, oil, salt and herbs.
  • Add about 1 1/2-2 cups flour, mix well.
  • Pour onto a floured board, add remaining flour as needed, and knead for about 5 minutes (this dough is really soft).
  • Cover with the mixing bowl.
  • Let rise about 20-30 minutes or until doubled in bulk.
  • Punch dough down, knead on lightly floured board, set aside.
  • Place the tofu, drained in a bowl and blend until smooth with hand blender.
  • Add remaining ingredients and mix well.
  • Divide your pizza dough into 4 equal pieces.
  • Roll out one piece of dough and place a fourth of the filling in the middle of the pizza dough.
  • Fold dough over the filling and seal.
  • Repeat with remaining ingredients.
  • Spray the calzones with cooking spray or and place on oiled baking sheet.
  • Bake at 400 degree F until brown on bottom, spray tops of calzones with cooking spray or rub with olive oil and flip, cooking until browned on other side.
  • Serve with warmed Hunt's Tomato Basil Oregano Sauce or your favorite.
  • If you are not a vegan, I have made another variation of this recipe, here are the changes: Instead of the vegan cheese 1 cup Veggie Mozzarella Shreds or 1/2 cup Veggie Shreds and 1/2 cup Low Fat Shredded Mozzarella 1/4 cup or so Reduced Fat Parmesan These are guestimates on the measurements, I made these today with stuff around the house and Mark and I loved them.

VEGETARIAN CALZONES



Vegetarian Calzones image

Our Test Kitchen home economists created this recipe for a flavorful sandwich that blends fresh herbs and three kinds of cheese.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 13

1 cup chopped sweet onion
1/2 cup chopped sweet red pepper
1/4 cup chopped fresh mushrooms
2 tablespoons olive oil
1/2 cup chopped fresh spinach
2 teaspoons each shredded Swiss, mozzarella and Parmesan cheese
1 teaspoon minced chives
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon minced fresh dill or 1/8 teaspoon dill weed
Salt and pepper to taste
1 egg, separated
4 frozen bread dough rolls, thawed
Fresh dill sprigs, optional

Steps:

  • In a skillet, saute the onion, red pepper and mushrooms in oil until tender. Remove from the heat and stir in the spinach, cheeses, seasonings and egg white; set aside. On a lightly floured surface, roll each ball of dough into a 5-in. circle. Spoon a fourth of vegetable mixture onto the center of each circle to within 1 in. of edge. Fold dough over filling; pinch edged to seal., Place on a greased baking sheet. Place a fresh dill sprig on each if desired. Beat egg yolk and brush over tops. Bake at 375° for 18-20 minutes or until golden brown.

Nutrition Facts :

REALLY GOOD VEGAN SPINACH TOFU DIP (EVEN IF YOU HATE TOFU/VEGAN



Really Good Vegan Spinach Tofu Dip (Even if You Hate Tofu/Vegan image

The olives really make this dip - don't omit them! :) I'm a diehard carnivore, but I was going to a potluck and wanted to bring a cheap, egg-free, dairy-free dish in case there were allergies or vegetarians there. I took about six recipes off the Internet, combined them and added a few more things, and it was great! I let it sit in the fridge for two days and just re-mixed it before serving. At the potluck, there was not a single vegetarian there, and they all liked this dip. Cayenne and grated carrot would probably be great in this and make it a more "traditional" spinach dip. You may want to start with less garlic if you're not a big fan.

Provided by MerBot

Categories     Spinach

Time 15m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 11

1 (3/4 lb) package tofu
3 tablespoons olive oil
1 (10 ounce) package frozen chopped spinach
1/2 teaspoon black pepper
2 tablespoons vegetable bouillon granules
2 teaspoons dried basil, crumbled
2 teaspoons garlic powder
1 tablespoon soy sauce
2 1/2 tablespoons lemon juice
1/2 large onion, finely minced
10 -15 kalamata olives, pitted and chopped

Steps:

  • Defrost spinach and squeeze out as much liquid as you can.
  • Drain tofu of any excess liquid.
  • Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy.
  • Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute.
  • On low speed, mix in onion, spinach, and olives.
  • Taste and adjust seasonings to your preference.
  • Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
  • Serve with crackers, bread, chips, or vegetables for dipping.

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