Want to change up vegan pizza night? These Spinach and Tofu Ricotta Calzones have all the flavors of a pizza in a portable package.
I have made quite a few pizzas on Create Mindfully, but I only recently switched the pizza mix that I normally use.
The main reason for the switch? My grocery store no longer sold my favorite, which was Namaste pizza mix.
I like it because it is easy to mix, tastes great, and needs no time to rise. When I tried a new mix, I found out that you could use it make bread, calzones, rolls, and focaccia. Happy dance!
So my new favorite is Pamela's. When I checked out their website, I was SO excited! I literally saw myself creating recipes that involve bread products that I did not have access to before.
For example, I used a gluten-free English muffin for my Lentil Burgers. It's just not as pretty as it could be. I think it deserves a proper hamburger bun, don't you!
Now that I have found Pamela's, I will be making rolls, bread, and anything else that suits my fancy.
What Are Calzones?
Calzones are basically a folded-over pizza. The edges are sealed to hold in the filling.
Normally the filling includes ingredients you would put on a pizza. Here I used tofu ricotta, spinach, onions, and garlic.
Other Tofu Recipes
- Baked Tofu Fries
- Vegan BLAT
- Spinach, Tofu, and Pine Nut Enchiladas
- Spinach and Broccoli Vegan Quiche
Instructions
- Prepare pizza dough according to the directions. Mix basil and oregano into the dough.
- Sprinkle flour onto cutting board.
- Heat olive oil in pan. Cook on medium until translucent.
- Add garlic and cook 30 seconds more.
- Add spinach and cook until wilted.
- In a food processor, mix the spinach mixture with tofu ricotta.
- Roll out pizza dough.
- Spread the tofu ricotta mixture on half of the pizza dough.
- Fold over dough and seal edges.
- Bake until golden brown.
Storage
These calzones will last up to 5 days in an airtight container in the fridge or up to 3 months in the freezer.
Tips
- Divide dough into ¼s or in ½, depending upon how large you want calzones.
- Use parchment paper or plastic wrap for rolling and to fold the dough over. It's very sticky.
- Sprinkle cornmeal on the cutting board to add flavor and crunch.
- Seal the edges with floured or slightly wet fingers. The filling will come out otherwise.
- Brush with olive oil for a shiny crust.
- Let sit after baking. They're extremely hot!
Variations / Additions
- Red pepper or green pepper
- Mushrooms
- Black olives or green olives
- Tomatoes
- Tofu feta
- Vegan mozzarella or provolone
- Sun-dried tomatoes
- Basil
- Vegan pesto
- Pineapple and onion
- Nutritional yeast
Recipe
These vegan calzones are a portable comforting meal.
*Don't forget to come back and leave your feedback and star rating.
📋 Recipe
Spinach and Tofu Ricotta Calzones
Ingredients
- Pizza dough - I used Pamela's 11.29 oz. pizza mix
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 cup chopped onion
- 1 tablespoon olive oil
- 2Â cloves minced garlic
- 8 cups chopped spinach
- ½ cup Tofu Ricotta
- Marinara sauce for dipping
Instructions
- Preheat oven to 450°.
- Prepare pizza dough according to directions. Mix oregano and basil into the dough.
- Heat olive oil in a pan. Add chopped onion and cook on medium heat until translucent.
- Add garlic and cook 30 seconds more.
- Add spinach and cook until it is wilted. Mix spinach, onion, and garlic with tofu ricotta.
- Sprinkle cornmeal or flour on cutting board. Roll or press out dough to your preferred size. If using Pamela's pizza dough, use parchment paper or plastic wrap on top of dough to spread it out thinly (it is very sticky). Divide dough into ¼s or in ½. By dividing mine into ¼s, they came out to be approx. 6x6" each.
- Spread tofu ricotta mixture on half of the dough, leaving the edges bare.
- Fold over the dough. If using a sticky dough (like Pamela's), use parchment paper or plastic wrap to fold dough over. Press with floured or slightly wet fingers to seal the edge. Repeat with the rest of dough.
- At this point you can sprinkle more flour and / or cornmeal on top. You can also brush with olive oil for a shiny crust.
- With the parchment or plastic wrap, lift to an oiled pan, parchment paper, or pizza stone, and bake at 450° for 25-30 minutes, or until golden brown.
- Serve with marinara sauce for dipping.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Danielle says
I love spinach and the tofu ricotta sounds amazing! I will be trying this next week. Pinning for later.
Willow Moon says
I hope you enjoy it! Let me know - I love feedback!
Lexes says
This looks delicious! I'm going to try and modify something like this for my cut! <3
Sarah Harris says
This sounds amazing and I love that you used pre-made dough. We like the one from TJoes which I think will compliment your ingredients nicely!
Willow Moon says
Thanks! I do love Pamela's pizza mix! I wish I could use any dough, but being gluten intolerant is very limiting! I had an art professor who said that when you set limitations, it actually opens up more possibilities. I have found that to be true with creating anything from art to recipes. When you give yourself rules, it opens up more doors. You would think it to be the opposite, but it's not.
Katherine Elizabeth says
I love cheese, and have never liked tofu. BUT I'm going to try this because it looks and sounds so good it might just change my perspective on tofu!
Willow Moon says
I hope so! Tofu is really a blank canvas, and soaks up whatever flavors you include with it. Let me know if you do try it - I love feedback!
Katherine Elizabeth says
I absolutely will! 🙂