Vegan Naan Calzone stuffed with Spicy tofu and peas scramble and vegan cheese. Easy carry out lunch. Vegan Nut-free Corn-free Recipe.

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.