Curried Pumpkin and Tofu Pockets

Ingredients:
Crust dough

1 ounce diced firm tofu
1/2 cup pumpkin puree
1/2 tsp curry, divided into 1/4 tsp and 1/4 tsp
Salt to taste

Directions:
Divide the crust dough into 3 equal portions.  Mix the pumpkin puree with 1/4 tsp curry and salt to taste.  Sautee the tofu with a dab of oil (I used butter), 1/4 tsp curry.  Mix the tofu and pumpkin.  Roll or press the dough out into circles.  Put a spoonful or two of mixture in the center of each.  Pinch closed.  Bake at 400 on a parchment paper lined cookie sheet for 20 minutes or until the they pockets are lightly browned.

** Additions to this dish should include 1 ounce of protein (seitan or beans are a good choice) and 1 1/2 cups of vegetables (perhaps a salad to counter the spicy curry).