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

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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.



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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.