Spinach and Kale Turnovers - Vegan

2 tsp olive oil
1/2 cup chopped dicon
1 small bunch of kale
1 (6oz) package of fresh baby spinach
black pepper
salt
pinch of ground nutmeg
1 cup crumbled extra firm tofu (drained) and seasoned with lemon juice, basil, oregano, and red pepper flakes
premade vegan pizza dough or vegan dinner roll dough (can get at whole foods or Trader Joe's)
cooking spray

Preheat oven to 375*

heat oil in large skillet. Add dicon and saute untill tender (10ish minuets). Add kale and spinach and saute till kale is tender. Stir in pepper, salt and nutmeg. (instead of nutmeg you could add basil, oregano and red pepper flakes). Remove from heat and let cool slightly. Stir in tofu crumbles.

seperate dough in to 8 pieces that are rolled out in 5-6 inch disks. Spoon 1/8 of mixture on each circle. leaving 1/2 inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge and crimp edges together to enclose.

place turnovers on sprayed baking sheet. lightly coat turnovers with spray and bake for 15 minuets or untill golden brown. Yummy hot or cold.