Serves 6
Ingredients
Tofu Scramble
- ½+ cup water or vegetable broth
- ½ onion, diced
- 1 clove garlic, minced
- ½ medium tomato, diced
- ½ medium zucchini, halved and thinly sliced
- 4 ounces firm tofu, drained & pressed
- 2 Tbsp. nutritional yeast
- ½ tsp. salt
- ½ tsp. cumin
- ¼ tsp. turmeric
- ¼ tsp. chili powder
- ¼ tsp. black pepper
Glazed Tempeh
- ½ block tempeh, cut into strips
- 1 clove garlic, minced
- 1 Tbsp. coconut nectar (or maple syrup)
- 1 Tbsp. red wine vinegar (or balsamic vinegar)
- ¾ Tbsp. soy sauce (or tamari)
Calzone
- 1 premade pizza dough
- 3-4 Tbsp. pizza sauce + more to serve for dipping
- 2 slices vegan cheese, cut in strips
Directions
Allow premade pizza dough to come to room temperature. Boil a small pot of water. Add tempeh, bring to a simmer and cook for 10 minutes. Discard water and transfer tempeh into a bowl. Add remaining ingredients and mix together. Place in the refrigerator and marinate for 1 hour. As tempeh marinates, prepare tofu scramble. In a medium pan over medium heat, add ¼ cup of water or vegetable broth. Add onions and garlic and cook until fragrant. Add zucchini and tomato, cook for another 6-8 minutes, or until zucchini has mostly cooked through. Add more water or broth as necessary to prevent burning.
Crumble in tofu, then sprinkle in the remaining spices. Mix until uniform, again adding more water or broth as necessary to prevent burning (about 2-3 Tbsp. at a time). Cook for 8-10 minutes, taste, and adjust seasonings as desired. In a medium pan over medium heat, add in the tempeh and all of the marinade. Cook for 8-10 minutes or until golden, being sure to flip to cook each side.
Preheat oven to 350F and line a large baking sheet with parchment paper. Roll the dough out into a ¼-inch thick rectangle about 8×12 inches. Using a sharp knife, trim edges to be sure each edge is straight. Place dough onto the lined baking sheet. Using a sharp knife, cut strips into the sides of the dough at a downward slope.
Spread on pizza sauce, about ¾ of the tofu scramble (or as much as fits), tempeh, and vegan cheese if using. Fold bottom flap up, sealing the sides. Take the first strip of pastry on the right and cross it over, then seal the end by pressing it into the other side. Repeat this on alternating sides until you are left with 2 strips of dough.
Tightly fold top end over as you did on the bottom, tuck the last two strips over, trying your best to seal the end. Brush with almond milk prior to placing in the oven. Place in oven and bake for 45-55 minutes, or until golden. Cool completely, slice and serve with pizza sauce or marinara.
Nutrition facts per serving: Calories 262; protein 17g; fat 14g; carbs 19g.
