Jamie says: I made my first calzone! I found the recipe in Eating Well magazine. This wasn’t just any calzone, though. The recipe calls for tofu. If you’ve never had tofu or are a little skeptical of it, give it a try (or second try). You may be surprised by how it takes on the flavors of the other ingredients in the meal and how good it can be.
- no-stick cooking spray (PAM)
- one 14 oz package extra firm tofu (NaSoya tofuplus)
- 10 oz frozen chopped spinach, thawed (Publix)
- 1/2 cup sun-dried tomatoes, Julienne cut (California Sun Dry, can be found in the produce section of Publix)
- 1/2 cup shredded Parmesan cheese (Publix)
- 1/2 cup shredded part-skim mozzarella cheese (Publix)
- 1/4 cup fresh basil
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 16 oz multi-grain pizza dough (Publix bakery)
- one 15 oz can tomato sauce (Contadina)
- Preheat oven to 475°F. Coat a large baking sheet with no-stick cooking spray.
- Drain tofu by firmly pressing paper towels on it (it’s ok if it crumbles, it’s better to get the moisture out). Place tofu in a large bowl. If spinach is not thawed, microwave it until is, and then add it to the large bowl. Add sun-dried tomatoes, Parmesan cheese, mozzarella cheese, basil, onion powder, salt, and pepper. Use hands to mix well.
- Spread dough out on the baking sheet. Spread the mixture from the large bowl onto half the dough. Fold over the dough to make a pocket. Pinch the edges closed with a fork to seal. Using a knife, make several small slits in the top of the dough. Spray with non stick cooking spray.
- Bake for 20 minutes or until browned on top. About 3 minutes before calzone is done, pour sauce in a microwave-safe bowl and heat for about 2 minutes or until hot. Slice calzone in half. Serve with sauce on the side. Serves: 2-4. Enjoy!
Wow! Great dinner! Kathryn was so impressed, too. The multi-grain crust was crisp and had a nice nutty flavor. The filling with the warm tofu crumble was moist and delicious- the spinach and sun-dried tomatoes imparted a nice, strong flavor.
- Nutrition note: The tofu in this recipe is a great substitute for ricotta cheese because tofu is lower in calories, higher in protein, and lower in fat that full-fat cheese.
We also shared this recipe on The Independent Florida Alligator’s web site.