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Tofu Calzones

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


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 450°.

  3. 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.

  4. 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.

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

Oxmoor House Healthy Eating Collection