Easy Vegan Chicken Parmesan that's ridiculously tasty & creamy and much like the classic dish you know and love.
Not only is this dish completely vegan and gluten free, it's also IBS and fodmap friendly! When I was at Fresh Thyme yesterday, I finally found a marinara sauce that didn't have onion or garlic in it. The brand is called Fody: Low FODMAP and Gut Friendly Marinara Sauce.
I could easily make my marinara sauce from scratch, but I'm the type of cook that would rather make dishes that are easy, and I know from experience, time is everything. I strive to make recipes that are simple for you and don't have you making three different things from scratch, so buy that marinara.
If you've been on my blog before, you know I LOVE anything made with tofu. I still get shocked at all the different ways it can be used. I knew for this dish I was going to use tofu because when done right, tofu can be made chewy and chicken like.
As I was making this for my Mom & boyfriend, I realized that I had never eaten "real chicken parmesan" before. So really, my recipe is the best way there is ;)
In all seriousness, I was blown away by how easy this recipe was to make and how delicious it tasted. A couple times my mom kept looking over to see if there was more! Even this morning, we both were sad that there weren’t any leftovers it was that good...
Did I already mention it's VEGAN AND GLUTEN FREE?? Yes? Well good, because both my mom and boyfriend said they couldn't tell a difference. And to someone who lives a plant-based lifestyle and wants to own her own plant-based café, THAT IS HUGE!
Okay Okay...Enough babbling
Get baking! You will NOT regret making this recipe - and to any meat eaters, I promise if you're hesitant, go into it with an open mind, you'll be glad you did!
As always, if you like this recipe and decide to share on Instagram or Facebook, be sure to tag me @plantbasedbelly1 for Instagram and Plant Based Belly for Facebook. I can't wait to see your take on trying this recipe:)
xoxo
Sophia
Ingredients
1 block extra firm tofu
1 1/2 cups of Panko
1 cup of Oat Milk
1 cup of Potato Starch (can use any type of starch)
Gluten free Pasta
2 tablespoons of vegan butter (melted)
1 1/2 cups of Marinara Sauce
2 tablespoon of Salt & Pepper (1 tbsp added to the panko and 1 tbsp to the pasta)
1/2 cup of Shredded Mozzarella shreds
**Optional: half of a yellow and green squash
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Preparation
Preheat oven to 400 and spray olive oil on baking sheet.
1 hour before making recipe, take your tofu out of package and wrap it in paper towels. Without smashing it, try and squeeze some water out. Unwrap paper towel and place tofu in airtight container or plastic bag and place in freezer for 1 hour. After the 1 hour is up, let it thaw out on a plate.
While tofu is thawing out (should take 30 mins), get 3 medium sized bowls ready to bread.
In one bowl, pour your starch in, then pour your milk into the second bowl, and panko + seasonings into the third bowl.
Check tofu to see if it's thawed out. If it hasn't, place tofu in microwave for 10-15 seconds. Add more time if needed.
Slice your tofu block so you get eight pieces (two for each person) or you can slice them into squares for more chunks.
Take each tofu slice and dip it in the starch, making sure to tap excess of before continuing the process. Place it in your milk (do not soak it) and then place it in the panko, making sure chunk is completely coded! Repeat with each tofu.
Place on baking sheet.
Melt your butter and brush it on each tofu slice (this will get your tofu chunks extra crispy).
Once all of the chick'n pieces are coated, pop them into the oven and bake for 30 mins. After the 30 mins is up, take out of oven and flip each one over. Put it back into the oven for anther 25 mins.
**When there is 10 mins left take chick'n out of oven. Place a smear of marinara sauce on each tofu and top it with some mozzarella. Place it back into oven for the 10 mins remaining.
While chick'n is baking, bring a pot of water to boil. Once boiling, add in the pasta and cook according to package instructions.
Drain pasta and put in back into the pot until your ready to serve (keeps it warm). Add in the leftover marinara sauce as well. You can add more butter to this or olive oil.
Once chick'n is done and cheese has melted to your liking, take it out of the oven. Plate your delicious dish adding the pasta first and then your chick'n on top.
**Optional: slice your squash to your preferred liking and place in microwave safe bowl. Add water until its covering the squash. Cover, and microwave for 6-7 mins.
