Vegan Chicken Parm Recipe

🍗 Tofu Parm Ingredients 

Soft Tofu

Listen, using super firm tofu has its place, but to get an absurdly meaty texture out of tofu, we are going to press soft tofu, freeze it, and press it again upon thawing before we season it. 

Silken tofu is NOT what you want. I am talking about regular tofu, just the soft kind. You can find it at most Asian grocery stores. This is the same basic method I use to make my tofu katsu, tofu karaage, vegan schnitzel, and it's what I teach in my FREE on-demand tofu transitions cooking class. 

Believe this: you will flip out about the completely layered, chicken-like texture this method results in. Now, if you just want fast parm, you can completely shortcut things and just bread and fry extra-firm tofu, but it will not have the same chickeny texture at all.

Poultry Seasoning

This poultry seasoning blend is basically the cheat code for that familiar chickeny-herby flavor we're after without… you know… the actual chicken seasoning. It's usually a mix of sage, thyme, marjoram, all those cozy herbsy-werbsy flavors. 

I use it everywhere when I want that savory poultry-ish magic in stuff like my vegan fried chicken, vegan brisket, and tofu turkey recipe. If you don't have the blend, just toss together some ground sage, oregano, and thyme and call it a day.

Nutritional Yeast

Nooch adds umami, a light cheesy vibe, and a whole heck of a lotta flavor. Flakes or powder both work fine in this recipe.

If you get some for making this and don't know what else to do with it, it's the same stuff I lean on when I want that deep savory flavor in things like seitan bacon, vegan scrambled eggs, or vegan carne asada.

Vegan Chicken Bouillon Paste

I usually grab the Better Than Bouillon No Chicken Bouillon Paste. 

It's the same one I use for my vegan drumsticks and vegan Mexican rice and it never misses. If you don't have this specifically chicken-flavor stuff, any vegan bouillon paste will work to add some nice background flavor to the tofu.

Miso Paste

I usually use white miso because it's nice and mellow, and can be used in lots of things. If miso isn't in the cards today, a splash of soy sauce or tamari will still bring the salty, savory magic we are looking for.

Panko

Panko isn't actually made from baked bread. The dough gets cooked by running electrical current through it, which means there's no crust. That's why the crumbs are light colored and flake-y instead of brown and sandy. And that's exactly why they fry up ridiculously crispy. 

Regular breadcrumbs are totally fine in a pinch, just know the coating will be a bit denser and less crunchy.

Tapioca Starch

Tapioca starch is the little secret weapon that makes vegan cheese sauces go creamy. I use this exact trick in my vegan butternut squash mac n cheese and vegan truffle mac n cheese to make them as creamy and dreamy as humanly possible. 

If you swap in cornstarch it will still thicken things up, but you'll lose a little bit of that stretchy texture that's nice in the cheese.

Vegan Mozzarella

When I'm out of the buffalo mozzarella that I teach in my Plant Based Cheese School, I usually reach for Daiya because it melts beautifully. 

That said, any vegan mozzarella you like will work just fine. Shredded vegan provolone or a vegan ricotta cheese are nice in this too.

Vegan Marinara

I usually make my own using my vegan marinara recipe, but if you're going the jar route you can use just about any brand you love instead.

Vegan Parmesan Cheese

I've got a slamming little vegan parmesan recipe, but otherwise Violife is a great store bought option. This is just a garnish, so if you can't get any, just leave it off. 

📖 How to make tofu parm

We're about to build some layered flavor like you never dreamed of (I mean, maybe). I laid out the steps below so nothing goes wonky on you the first time around. If you're the "just give me the dang recipe with simple ingredients" type, the printable recipe card is waiting down below.

Step One

Carpe Diem- SQUEEZE the Day:

Press the tofu for 60 minutes using a tofu press, or wrap it in clean kitchen towels, set it on a wire rack, and place a second pan on top weighted with cans. Continue pressing until the tofu reduces in thickness by about 25%.

Step Two

Do You Want to Build a Snowman?

Transfer the pressed tofu to a pan and freeze for 8 hours or overnight until solid.

Step Three

The Thawshank Redemption:

Thaw the tofu while pressing it again for 2-3 hours until it reaches 50% of its original thickness.

Step Four

Parmed and Dangerous:

Cut the tofu blocks into 2 thin cutlets. If desired, use the tip of a knife to trim the corners, shaping each piece into a more natural non-rectangular form.

Step Five

Str8 Plant Chicken Juice:

In a cup or small bowl, whisk together the garlic, poultry seasoning, nutritional yeast, bouillon paste, miso, and water until smooth.

Step Six

Sauté-braham Lincoln:

Place olive oil in a wide skillet and heat for 90 seconds over medium-high heat until hot. Add the tofu cutlets and cook for 3-4 minutes on each side over medium-high heat until evenly golden brown.

Step Seven

John F.  Chickennedy:

Pour the prepared marinade into the skillet and continue cooking for 60-90 seconds per side over medium heat until the liquid reduces and coats the vegan cutlets. Transfer to a plate and allow to cool.

Step Eight

Batter Call Saul:

Preheat the oven to 375°F (190°C). Place the dredging flour in a bowl. In a separate bowl, whisk together the plant-based milk, apple cider vinegar, flour, and salt until smooth.

Step Nine

Bread Zeppelin:

In a shallow dish, combine the panko, flour, oregano, black pepper, and salt, mixing thoroughly.

Step Ten

Judge Dredge:

Coat each cutlet in the plain flour, dip into the batter allowing excess to drip off, then press firmly into the breadcrumb mixture until evenly coated on all sides. Arrange on a tray.

Step Eleven

Crispus Attucks:

Pour frying oil into a Dutch oven or large skillet to create a shallow layer and heat for 90 seconds over medium-high heat until shimmering.

Add the coated cutlets without overcrowding and cook for 3-4 minutes per side over medium heat until golden and crisp. Transfer to a rack.

Step Twelve

Mozzstradamus:

Place a saucepan over medium heat and add the olive oil, and continue heating for 60 seconds over medium heat until warm. Add the minced garlic and continue cooking for 60 seconds over medium heat, stirring constantly.