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The BEST vegan chicken parmesan we've ever tasted! You won't believe these cutlets are made with tofu after you're done with them, and that peppery breading really knocks it outta the park. Gluten-free option, and the cutlets are freezer-friendly! // plantpowercouple.com

Restaurant-Style Vegan Chicken Parmesan

Brittany Roche
This is the BEST vegan chicken parmesan recipe! Make your own vegan chicken cutlets with frozen and thawed tofu, marinate them in a garlic and chickeny flavor bath, then bread and bake them with a peppery crust that will 100% take you back to those big plates of chicken parm you ate growing up. Melt some dairy free mozzarella on top and serve it over pasta or as a vegan chicken parm sandwich with plenty of marinara!
4.81 from 31 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Inactive Time 16 hours 30 minutes
Total Time 17 hours 35 minutes
Course Vegan Dinner Recipes
Cuisine Italian
Servings 8 cutlets
Calories 784 kcal

Equipment

Ingredients
  

  • 1 16- oz block extra firm tofu
  • 4 dairy-free mozzarella slices

For the marinade:

For the breading:

Instructions
 

  • PREP THE TOFU: Place the package of tofu in the freezer overnight or until frozen through. In the morning, take it out of the freezer and place it in the fridge or on the counter to thaw. When the tofu is thawed (about 8 hours), squeeze the tofu gently over the sink to expel excess liquid and press it as you normally would. It should be pretty sturdy and spongey, but still handle with care, so you don't break the tofu.
  • MARINATE 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.
  • BREAD THE TOFU: When you're ready to make the cutlets, turn your oven to 350F and grab a large baking sheet. 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.
  • BAKE THE TOFU: Place your cutlets on the baking sheet and 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.
  • MELT THE CHEESE: 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.
  • SERVE: Serve these cutlets on top of a mountain of pasta or a long hoagie roll with marinara sauce and cheesy garlic blend!

Video

Notes

*Make sure you check the ingredients on the brand of bread crumbs you're using, as many contain dairy or egg.

Nutrition

Serving: 2cutletsCalories: 784kcalCarbohydrates: 43gProtein: 5gFat: 67gSaturated Fat: 10gSugar: 3g
Keyword tofu chicken parm, tofu parmesan, tofu parmesan vegan, tofu parmigiana recipe, vegan chicken cultets, vegan chicken parmesan, vegan chicken parmesan recipe, vegetarian chicken parm, vegetarian chicken parmesan
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