Vegan Naan Calzone stuffed with Spicy tofu and peas scramble and vegan cheese. Easy carry out lunch. Vegan Nut-free Corn-free Recipe.
These easy Naan calzones are great as a carry out lunch or a change from the usual pizza. The calzones are filled with spicy tofu and pea scramble, vegan cheese and sriracha. You can also make these into Naan Pizzas. Shape the dough into oval Naan flatbreads. Add a layer of marinara or pizza sauce, spread the scramble, vegan cheese, bake and serve.
The dough for Naan flatbreads always makes soft and puffy Naans. The key to the softest naan is a soft and somewhat sticky dough with enough moisture. Add less flour to begin with and add more if needed. It is easier to add more flour to a sticky dough and than to incorporate water into a stiff dough. The Naan dough is made into calzones with the nigella seeds on top for the naan flavor. The filling is a simple tofu and pea scramble spiced with spices and green chili.
For variation, use well cooked chickpeas or beans or tempeh for the scramble filling. For gluten-free Naan dough to use in the recipe, see my cookbook.
More fun recipes from the blog
- Smoky Asparagus Tofu Scramble. Spring Vegan Glutenfree…
- Vegan Shakshuka with Sweet Potatoes & Tofu
- Dal Baati – Pigeon Pea Soup with Stuffed Pastries.
- Hemp Tofu Scramble Breakfast Pizza topped with Hash Browns
Steps:
Roll out the dough into a somewhat circle.
Place scramble and cheese on one half. Then fold and seal with a fork.
Spray water and sprinkle nigella seeds. Let it sit for 10 minutes. Then bake.
Brush melted butter. Slice and serve with marinara.
Spicy Tofu Peas stuffed Naan Calzones
Ingredients
- 1 recipe Naan Dough
Tofu and Pea scramble:
- 1 tsp oil
- 1/3 to 1/2 tsp cumin seeds
- 1/2 cup (75 g) red onion
- 1 hot green chili
- 2 cloves of garlic minced
- 1/2 tsp (0.5 tsp) paprika
- 1/2 tsp (0.5 tsp) ground coriander
- 1/2 tsp (0.5 tsp) mustard powder or garam masala
- 1/2 tsp (0.5 tsp) turmeric powder
- 1/4 to 1/2 tsp cayenne
- 1/8 tsp (0.13 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 (396.89 g) pack firm Tofu crumbled. I use Nasoya organic non gmo
- 1/3 cup (48.33 g) green peas thawed if frozen
- 1/4 to 1/2 tsp (1/4 tp 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
Instructions
- Preprare the Naan dough and let it sit to rise for an hour.
- 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.
- Add spices and mix well. Add tomato, water and nutritional yeast, mix and cook for 4 to 5 minutes or until tomatoes are saucy.
- 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.
- Taste and adjust salt and spice. Lower the heat to low-medium and cook for another 3-5 minutes.
- Sprinkle black pepper, lemon juice and cilantro(optional) and keep aside to cool.
- Make Calzones: Preheat the oven to 400 degrees F / 200ºc. Divide the dough into 7 to 8 pieces. Roll each piece into a circle.
- 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.
- Spray water generously on the calzones. Sprinkle nigella seeds and press in.Let them sit for 5 to 10 minutes.
- 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.
Notes
Nutrition
Cassie Tran says
July 15, 2015 at 7:44 pmYummy! I love tofu 😀
Sam ~ it doesn't taste like chicken says
July 16, 2015 at 6:18 pmOoooo these look so so yummy!!
Just came across your blog Richa. Not sure how I haven’t heard of it yet! Gotta love the internet, always more great things to find. Lovely e-meeting you 😀
Richa says
July 24, 2015 at 9:34 amgreat to e-meet you too Sam!
Betty says
July 16, 2015 at 7:02 pmThis recipe made perfect sence until the last step when it says to “brush with butter”. Butter? I thought it was vegan??
Richa says
July 16, 2015 at 7:29 pmvegan butter betty. its a vegan blog. everything used is vegan even if there isnt a vegan word in front of it. Imagine a recipe instruction that reads, take vegan milk, blend with vegan butter and vegan flax eggs, vegan chocolate, and vegan cream, add vegan cheese and vegan broth and vegan sugar 🙂
jennika wasilewsky says
July 31, 2015 at 8:52 amhahaha! That would be tedious Richa!
helen portas says
July 16, 2015 at 10:13 pmThese look amazing and the peas are just coming up in my garden! Can I freeze the basic naan dough? I’ve been looking at the recipes for naan bread on the website and they look wonderful but, there’s only 2 of us!! Would I be ok to freeze the uncooked dough?
Richa says
July 16, 2015 at 10:46 pmyes you can. freeze wrapped in plastic wrap. Thaw for 2-3 hours or until room temperature and proceed to divide into balls and shape.
Emily says
July 19, 2015 at 3:08 pmRicha,
My boyfriend and I made these tonight and they were surprisingly simple and SO GOOD. I used all whole wheat flour. We are going to be eating them all week. Love your indian vegan recipes. I make one of your recipes once a week at least! Thanks so much 🙂
Aimee / Wallflower Girl says
July 22, 2015 at 10:01 amYUM! Really want to make these…