March 4, 2024
The Best Vegan Chicken Parmesan
Table of Contents
ingredients and substitutions jump to recipe video step-by-step instructions tips & faqsVegan Chicken Parmesan
This vegan Chicken Parmesan is inspired by Chicken Parmigiana: a beloved Italian-American dish with roots in traditional Southern Italian cuisine. The dish’s origins can be traced back to the southern regions of Italy, particularly the Campania and Sicily regions. While the Italian version traditionally uses eggplant instead of chicken, the concept of layering breaded and fried ingredients with tomato sauce and cheese remains consistent.
The original dish, known as Melanzane alla Parmigiana, featured slices of eggplant that were breaded, fried, and layered with tomato sauce and cheese. It is believed that this dish originated in the Campania region, where eggplants thrived. The term “Parmigiana” does not refer to Parmesan cheese directly; rather, it is derived from the use of Parmigiano-Reggiano cheese in some versions of the dish.
Just like its counterparts, my version is packed with zesty marinara and creamy vegan cheese, making for a plant-based twist on a classic that is sure to become a cherished family favorite!
What Goes In Vegan Chicken Parmesan?
With just a few plant-based swaps, you’ll be making the most delicious vegan Chicken Parmesan! Here’s a list of what you’ll need, plus any substitutions:
- Super Firm Tofu: This serves as the main protein in the dish, providing a meat-like texture. I like using this tofu because it’s already pressed, and I prefer the texture overall for this dish. If you can’t find super firm tofu, you can use extra firm instead.
- Vegan Chicken Bouillon Paste or Powder: This adds flavor to the tofu while boiling. My favorite paste is this vegetarian chicken bouillon from Better Than Bouillon, which I can usually find at most grocery stores. For powder, I really love this one that I usually get from my local asian market. If you can’t find vegan chicken flavor, feel free to sub with vegetable. Additionally, if you can’t bouillon paste or powder, sub out for bouillon cubes. Sub 1 cube per 1 tablespoon.
- All-Purpose Flour: Sub for gluten-free flour if you prefer.
- Panko Breadcrumbs: I prefer panko breadcrumbs to regular breadcrumbs as I think they provide a crispier texture, but you can certainly sub for regular! Additionally, sub for gluten-free breadcrumbs if you prefer.
- Vegetable Oil
- Marinara Sauce: While I use my favorite store-bought brand, feel free to make your own, if you prefer!
- Vegan Mozzarella and Parmesan
- Fresh Basil or Parsley
How to Make Vegan Chicken Parmesan:
This dish does take a few more steps than your average weeknight dish, but I promise the results ARE WORTH IT! Here’s how to make it:
- Prepare the Tofu: In a pot, bring 8 to 10 cups of water, 2 tablespoons of bouillon powder, and 2 teaspoons of salt to a boil. Add tofu slices and simmer for 10 to 15 minutes. Pat each slice dry and set aside. Reserve 1 cup of the tofu boiling liquid in a shallow bowl.
- Set up the Breading Station: In the first shallow bowl you already have the reserved boiling liquid. In the second shallow bowl, combine flour, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, and Italian seasoning. In the third bowl, add breadcrumbs with the remaining salt and pepper.
- Bread the Tofu: Dip each tofu slice into the liquid, coat in the flour mixture, dip back into the liquid, and finally coat with breadcrumbs. Press gently to adhere and place the coated tofu pieces onto a plate.
- Fry the Tofu: Heat vegetable oil in a large sauté pan over medium heat. Fry tofu until golden and crispy (about 3 to 5 minutes per side). Transfer the crispy tofu to a baking sheet lined with parchment paper.
- Preheat, Assemble, and Bake: Preheat the oven to 375°F (190°C). Top each fried tofu piece with ¼ cup of marinara sauce. Sprinkle 2 heaping tablespoons each of vegan mozzarella and parmesan over the sauce. Bake for 15 to 20 minutes or until the cheese is melted and bubbling.
- ENJOY! Remove from the oven and sprinkle fresh minced basil or parsley on top. Serve your Vegan Chicken Parmesan hot, and enjoy!
Tips & FAQs
- Boiling Tofu: Boiling the tofu helps to remove excess moisture and infuse it with flavor from the vegan chicken bouillon. This process also gives the tofu a firmer texture, mimicking that of chicken. However, if you’re short on time, you can skip this step and press the tofu to remove excess water.
- Breading Station: Set up your breading station before you start coating the tofu. Having all three bowls (tofu boiling liquid, flour mixture, breadcrumbs) in place makes the process smoother.
- Oil Temperature for Frying: Ensure the oil is hot enough before frying the tofu. You can test the oil temperature by dropping a few panko breadcrumbs into it – they should sizzle immediately.
Why boil the tofu before frying it?
Boiling the tofu before frying serves several purposes that contribute to the overall texture and flavor of the Parmesan-crusted tofu dish:
- Texture and Firmness: Boiling helps remove excess water from the tofu, resulting in a firmer and denser texture. Tofu has a high water content, and boiling helps eliminate some of this moisture, allowing the tofu to hold its shape better during the frying process.
- Improved Absorption: Tofu acts like a sponge and can absorb flavors more effectively when it’s pre-boiled. By simmering the tofu in a seasoned water bath, it absorbs some of the salt, enhancing its overall taste.
- Enhanced Seasoning: Boiling the tofu in salted water adds a subtle seasoning to the tofu itself. This initial seasoning contributes to the overall flavor profile of the dish, ensuring that the tofu is not bland.
While boiling is not strictly necessary, it is a step that enhances the final result, providing a balance of crispy exterior and tender interior in the finished dish. It’s worth noting that the boiling step can be skipped if you prefer a softer or more porous texture in your tofu, but the overall texture and taste may differ from the intended result of the Parmesan-crusted tofu recipe.
What if I Don’t Want to Fry the Tofu?
For a healthier option, you can certainly air fry or skip the frying and only bake this recipe. To air fry, spray or brush the breaded tofu slices with oil. Air fry at around 375°F (190°C) for approximately 15-20 minutes, flipping halfway through. To bake, place them on a parchment-lined baking sheet, spray or brush each slice with oil and bake at 375°F (190°C) for 8 to 10 minutes, turning them halfway through. Continue with step 6 in the instructions.
Storage and Reheating:
Store any leftover Vegan Chicken Parmesan in an airtight container in the refrigerator. Separate the tofu slices with parchment paper to prevent sticking. To reheat, place the leftovers in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can reheat in a skillet on the stovetop over medium heat.
More Crispy Tofu Recipes
- Better Than Takeout Crispy Orange Tofu
- The Best Parmesan Crusted Tofu
- Sweet and Sour Tofu
- Thai Basil Tofu with Curry Roasted Cashews
I hope you love this Vegan Chicken Parmesan as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
xo!
The Best Vegan Chicken Parmesan
Ingredients
- 1 16-ounce block super-firm tofu, sliced into ½ – inch thick rectangles
- 2 tablespoons vegan chicken bouillon paste or powder (see recipe notes)
- 5 teaspoons salt, divided
- 1 cup all-purpose flour
- 2 teaspoons pepper, divided
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 cup panko breadcrumbs
- 4 cups vegetable oil, for frying
- 1 ½ cups marinara sauce
- ½ cup vegan mozzarella
- ½ vegan parmesan
- Fresh minced basil or parsley, for garnish
Instructions
- Place 8 to 10 cups of water, 2 tablespoons of bouillon powder, and 2 teaspoons of the salt in a pot over medium-high heat and bring to a boil. Once at a boil, gently add the tofu and simmer for 10 to 15 minutes. Remove the tofu and pat each slice dry and set aside. Reserve 1 cup of the liquid used to boil the tofu and place it in a shallow bowl. Set aside.
- Set up a breading station. The first shallow bowl is the tofu boiling liquid we reserved in step 1. In the second shallow bowl, place the flour, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, and Italian seasoning. Mix to combine. In the third, add the breadcrumbs with the remaining 1 teaspoon salt and pepper, mixing to combine.
- To bread the tofu pieces, dip each tofu slice into the liquid, then coat in the flour mixture, then dip back into the liquid, and finally coat with the breadcrumbs, pressing gently to adhere. Continue until each piece of tofu is fully coated. Place the coated pieces of tofu onto a plate and set aside.
- Meanwhile, heat the oil in a large sauté pan over medium. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Once the oil is hot (you’ll know when you sprinkle in a few panko breadcrumbs and it begins to sizzle immediately) gently place the tofu into the pan and fry until golden and crispy, about 3 to 5 minutes per side. Transfer the crispy tofu to the baking sheet.
- Once all the fried tofu is on the baking tray, top each piece with ¼ cup of sauce. Sprinkle 2 heaping tablespoons each of mozzarella and parmesan over the sauce and bake for 15 to 20 minutes, or until the cheese is melted and bubbling.
- Remove from the oven and top with fresh herbs and enjoy by itself, or alongside your favorite pasta and/or greens! ENJOY!
Notes
- If you can’t find vegan chicken flavor, feel free to sub with vegetable. Additionally, if you can’t bouillon paste or powder, sub out for bouillon cubes. Sub 1 cube per 1 tablespoon.
This was really good!! Followed the recipe exactly, except I didn’t need nearly this much oil for frying. I used quite a wide pan and still needed only about 1.5 cups. Will definitely make again!
Can I use tofu press after boiling the tofu?
No, it will be too soft.