Kale, Chard, and Tofu Calzones
- 1-1/2 tsp active dry yeast
- 3/4 C warm water or more if needed
- 2-1/4 C unbleached all-purpose flour
- 1 tsp salt
- Pinch of sugar or natural sweetener
- 1 Tbs olive oil, plus more for spreading
The Tofu mixture:
- 1-14 oz pkg extra firm tofu, drained and pressed
- 1/3 C nutritional yeast
- 1 C fresh basil
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 2 Tbs lemon juice
- 4 C chard and kale, chopped
- 1-3.8 oz can of sliced black olives
- 6 mushrooms, sliced
- 1-1/2 C vegan mozzarella cheese
- 1 jar marinara sauce
To make dough:
- Place yeast in a small bowl. Add 1/4 C of the water and stir to dissolve. Set aside for 5-10 minutes. To make the dough in the food processor, combine the flour, salt, and sugar, pulsing to blend.
- With the machine running, add the yeast mixture through the feeding tube, along with the olive oil and as much of the remaining 1/2 water as necessary to make the dough hold together.
- To make the dough by hand, combine the flour, salt, and sugar in a large bowl. Stir in the yeast mixture, olive oil, and remaining 1/2 C water until well combined.
- Turn 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 the dough, cover with plastic wrap, and set aside in a warm place to rise until doubled in bulk, about 1 hour.
- Use immediately or store for up to 8 hours in the refrigerator or for 3-4 weeks in the freezer. Make sure it is tightly wrapped in plastic.
To make tofu mixture:
- Add tofu, basil, garlic powder, salt, pepper, and lemon juice to a food processor and process well until the mixture resembles ricotta cheese.
- Preheat oven to 375. Punch the dough down and divide it into fourths. On a lightly floured surface, roll out each piece into a 1/4″ thick circle.
- Divide the filling equally between the dough circles, leaving a 1″ border around the edge. I layered on some tofu mixture, greens mix, olives, mushrooms, and cheese.
- Fold over one side and roll up the bottom part and press with a fork to seal the edges.
- Place on a baking sheet lined with foil that is slightly greased. Bake for 30 minutes, or until golden brown.
- In the meantime, heat the sauce in a small saucepan. Ladle a scoopful on top of each calzone and add a bit of cheese. Enjoy!
Source: Epicurean Vegan
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