Tofu Calzones

Oxmoor House
4 servings (serving size: 1 calzone and 1/4 cup pasta sauce)


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1 (12.3-ounce) package firm tofu, drained
1/2 teaspoon olive oil
1 garlic clove, minced
4 teaspoons lemon juice
2 1/2 tablespoons minced fresh basil or
2 1/4 teaspoons dried
1 tablespoon pine nuts, toasted
1 (2-ounce) jar diced pimiento, drained
4 marinated artichoke heart quarters, drained and finely chopped (about 2/3 cup)
1/2 teaspoon salt
Dash of pepper
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 cup sliced crimini mushrooms
1 cup pasta sauce with mushrooms and olives (such as Classico)
Fresh basil sprigs (optional)


Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate. Place a saucepan filled with potatoes on top of paper towels; let tofu stand 20 minutes to remove excess water. Crumble tofu in a medium bowl.

Preheat oven to 450°.

Heat oil in a small nonstick skillet over medium heat until hot; add garlic. Cook 30 seconds or until garlic is lightly browned. Add garlic, lemon juice, and next 6 ingredients to crumbled tofu; stir well.

Unroll pizza dough onto a baking sheet coated with cooking spray; cut into 4 squares. Spoon 1/2 cup tofu mixture into center of each square; top with 1/4 cup mushrooms. Fold each corner to center of the square, pinching points to seal; pinch edges to seal. Coat tops of each square with cooking spray.

Bake at 450° for 10 minutes or until lightly browned. Serve with pasta sauce. Garnish with fresh basil sprigs, if desired.

Created date

March 2010

Nutritional Information

Calories 342
Fat 11 g
Satfat 1 g
Protein 15 g
Carbohydrate 45 g
Cholesterol 0 mg
Iron 4.5 mg
Sodium 1071 mg
Caloriesfromfat 29 %
Fiber 2.4 g
Calcium 98 mg