![](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/10\/Crab-Spinach-Calzones-1000w-for-recipe-grid.jpg\")
Simple Crab-and-Spinach Calzones<\/p><\/div>\n
Simple Crab-and-Spinach Calzones<\/h3>\n
Makes 4 servings for dinner or 8 for appetizers<\/p>\n
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- 1 (12-ounce) box silken extra-firm tofu, drained<\/li>\n
- 1 tablespoon sweet sherry<\/li>\n
- 1 teaspoon salt<\/li>\n
- 10 ounces flaked crabmeat, fresh or canned (picked and drained)<\/li>\n
- 6 to 8 (8-inch) whole-wheat tortillas<\/li>\n<\/ul>\n
Preheat the oven to 400 F. If you don\u2019t have a nonstick baking sheet, line a baking sheet with parchment paper and set aside.\nPulse the tofu, spinach, sherry, and salt in a food processor or with an immersion blender until just blended or mash together with a fork. Fold in the flaked crabmeat.<\/p>\n
Lay the tortillas on a flat surface. Spoon \u2153 to \u00bd cup of the crab mixture into the center of each tortilla. Fold the bottom half of the tortilla up to the center of the mixture. Fold each side into the center. Fold the bottom up to the top to form a square.<\/p>\n
Place each packet on the prepared baking sheet. Bake for 15 minutes or until the tortillas begin to crisp.<\/p>\n
These don\u2019t need sauce; however, for a treat, make a dipping sauce by mixing cashew cream (equal parts cashews and water pur\u00e9ed in the blender) and Sriracha or lemon juice.<\/p>\n
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