Chickn’ Parm
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Dreaming of Chicken parmigiana but wishing it could be vegan? Now it can! Try our vegan version of this classic dish and be prepared to be amazed.
Ingredients
For the tofu marinate
- 1 block of firm tofu
- 1 ½ veggie cup chicken broth
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- ½ tbsp dark soy sauce
- 2 tbsp nutritional yeast
- 2 tbsp onion powder
For the coating
- 1 ¼ bread crumbs
- ⅔ Nafsika Garden Parmesan – grated
- 1 tbsp italian seasoning
- 1 tbsp onion powder
- 1 tbsp garlic powder
- ½ tsp paprika
- ½ tsp cayenne pepper
- 1 tbsp nutritional yeast
- 1 tsp veggie chicken broth powder
For the wet batter
- 1 cup non dairy milk
- ¼ cup Nafsika’s Garden mozzarella cheese – grated
- ¼ cup all purpose flour
- ½ tsp cayenne pepper
- ¼ tsp paprika powder
To top
- 3 tbsp olive oil
- 4 slices Nafsika’s Garden mozzarella
- ½ cup Nafsika’s Garden Parmesan
- ¼ tsp paprika powder
Method
- Cut the tofu into 4 tofu cullets. Add the rest of the marinade ingredients into a large tupperware. Add the tofu cullets inside and allow it to marinate for at least 1 hour.
- Preheat the oven to 425F.
- Mix all the coating ingredients together in a bowl, and in a separate bowl mix the wet batter ingredients.
- Dip one of the tofu cullets into the wet batter, covering it with it completely, now transfer the cullet to the coating mix and make sure the entire cullet is full of it. Set it on an oiled baking tray. Repeat the process with the rest of the tofu.
- Brush olive oil into the cullets and bake for 15 minutes each side. Take them out, place 1 tbsp parmesan on top, followed by a mozzarella slice, and broil for 2 – 3minute or until the cheese is fully melted.
- You can eat them alone or serve them with your favourite pasta.