Restaurant-Style Vegan Chicken Parmesan



How To Make This Vegan Chicken Parmesan
Press, freeze, and drain your tofu! If you’ve frozen tofu before, you know what a kickass texture it takes on after being thawed. So meaty!
Slice + marinate! Now that your tofu is drained and ready to soak up alllll the flavors, it’s time to give it what it wants. We used a hefty dose of our vegan chicken bouillon recipe in the marinade to really get that nostalgic flavor going.
Bread + bake! I love this part, mostly because it means I’ll be eating vegan chicken parmesan soon. 😋 We use a mix of breadcrumbs and our cheesy garlic butter blend here, which is the secret WOW factor that makes the breading so reminiscent of that pepper-y restaurant-style chicken parm.
And finally, top with vegan mozzarella and get it all melty under the broiler for a few minutes. You can use any vegan mozzarella – store-bought or homemade – you like. We used some of our marinated vegan mozzarella balls, which worked so beautifully.
Lay it atop a mountain of saucy pasta, and dig in!
INGREDIENTS

1 16-oz block extra firm tofu
marinara sauce
vegan mozzarella , sliced
For the marinade:
1/2 cup water
1/2 cup olive oil
2 cloves garlic, minced
2 Tbsp vegan bouillon powder
For the breading:
1/3 cup bread crumbs (be sure to check ingredients, as a lot contain dairy)
2 Tbsp cheesy garlic butter blend
1/2 cup corn or tapioca starch
INSTRUCTIONS

Prepare your tofu: Drain and press your tofu. Place it in an air-tight container and freeze overnight. In the morning, take it out of the freezer and place it in the fridge to thaw. When the tofu is thawed (about 8 hours), squeeze the tofu gently over the sink to expel excess liquid. It should be pretty sturdy and spongey, but still handle with care, so you don't break the tofu.
Next, slice your tofu into 8 equal "cutlets" and mix all the ingredients for your marinade in a small bowl with a whisk. Pour the marinade over the tofu slices and cover. Let marinate for at least 30 minutes or overnight.
When you're ready to make the cutlets, turn your oven to 350F and line a large baking sheet with parchment paper.
Time to make the cutlets: Get out two shallow bowls or pie plates. To one, add the starch. To the other, add the bread crumbs and cheesy garlic butter blend and mix with a whisk. Dip each tofu cutlet in the starch, then back in the marinade, then in the bread crumb mixture. Be sure to coat the cutlet completely during each phase.
Place your cutlets on a parchment-lined baking sheet and place in the oven. Bake for 20 minutes, flip each one carefully, and bake another 20 minutes. If you're freezing the cutlets, stop here, let them cool, and freeze. Otherwise, continue.
Top each cutlet with a slice of vegan mozzarella. Turn on your broiler and broil for about 5 minutes or until the mozzarella is all melty and beautiful.



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