Calzones

1 1/2 package firm tofu, mashed *get at Astaphans*
1 cup mushrooms, sliced
1 tomato, diced
1/2 cup grated carrot
1/2 an eggplant, diced
1/2 cup bell pepper, chopped
1/2 a onion, diced
1/2 cup re-hydrated Soya chunks
2 cups spinach, shredded
1/3 cup lemon juice
1 tablespoon sugar
2 tablespoon Italian seasoning
2 tablespoon chopped parsley (fresh)
2 teaspoons minced garlic
1/2 teaspoon each salt and black pepper
1 jar pasta sauce
1 tablespoon oil

Mash tofu in a medium size bowl, sauté for a few minutes in oil until golden and set aside. Sautee onions, mushrooms, eggplant, green peppers and Soya chunks for a few minutes in oil to soften. Add Italian seasoning, carrot and garlic, sautéing for 1-2 more minutes. Mix in spinach and tomato at the end and let it wilt. Take vegetable mixture and add it to tofu. Add lemon juice, sugar, salt, pepper, and parsley to tofu mixture and mix again. Form dough into a ball and roll it out on a floured surface till its 6 inches in diameter. Divide the filling into 8 portions and put one portion in the center of the circle. Using your hands, bend one side of the circle over the topping and use a fork to move the filling along the crease. With your finger dab water on the bottom edge to seal the top dough. Flute the edge or take a fork and press the tines to seal around the filling. Lightly coat with oil then bake at 400 degrees F for 40 minutes or until golden brown.