Simple, practical, and full of everyday flavour, Spicy Tofu Peas stuffed Naan Calzones is a vegan, vegetarian fusion calzone made with Naan Dough, oil, and cumin seeds in about 90 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 60 minutes
  • Cook time: 30 minutes
  • Total time: 90 minutes
  • Yield: 8
  • Category: calzone
  • Cuisine: fusion

Ingredients

  • 1 recipe Naan Dough

Tofu and Pea scramble:

  • 1 tsp oil
  • 1/3 to 1/2 tsp cumin seeds
  • 1/2 cup red onion
  • 1 hot green chili
  • 2 cloves of garlic minced
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp mustard powder (or garam masala)
  • 1/2 tsp turmeric powder
  • 1/4 to 1/2 tsp cayenne
  • 1/8 tsp kala namak/Indian black salt for the eggy taste (optional)
  • 1 medium tomato chopped small
  • 1 Tbsp water
  • 2 tsp nutritional yeast (optional)
  • 14 oz pack firm Tofu (crumbled. I use Nasoya organic non gmo)
  • 1/3 cup green peas (thawed if frozen)
  • 1/4 to 1/2 tsp salt (to taste)
  • a very generous dash of black pepper
  • lemon juice and cilantro for garnish
  • Vegan cheese shreds
  • nigella seeds and vegan butter as needed for the calzones

Method

  1. Preprare the Naan dough and let it sit to rise for an hour.
  2. Tofu Pea Scramble:Heat oil in a skillet over medium heat. Add cumin seeeds and cook for a minute or until they change color. Add onions, chili and garlic and cook until just about translucent. 3-4 minutes.
  3. Add spices and mix well. Add tomato, water and nutritional yeast, mix and cook for 4 to 5 minutes or until tomatoes are saucy.
  4. Mash/crumble the tofu with hands or chop small and add to the pan. Add the peas. Mix well, cover and cook for 5 minutes. If the scramble begins to stick, deglaze with a Tbsp of water. I don’t press the Tofu before use, so usually there is enough moisture to prevent sticking.
  5. Taste and adjust salt and spice. Lower the heat to low-medium and cook for another 3-5 minutes.
  6. Sprinkle black pepper, lemon juice and cilantro(optional) and keep aside to cool.
  7. Make Calzones: Preheat the oven to 400 degrees F / 200ºc. Divide the dough into 7 to 8 pieces. Roll each piece into a circle.
  8. Place tofu and pea scramble on half the circle. Add vegan cheese shreds of choice. Drizzle a little bbq sauce or sriracha or mango chutney other sauce of choice (optional). Fold the other half over to form a half moon and seal with a fork. Shape all the calzones and place on parchment lined baking sheet.
  9. Spray water generously on the calzones. Sprinkle nigella seeds and press in.Let them sit for 5 to 10 minutes.
  10. Bake for 11 to 14 minutes or until golden. Brush melted vegan butter and serve with marinara, mango chutney or other sauce/dip of choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.