Vegan Chicken Parmesan

I used "Chick'n Scallopini" from Gardein but you could easily marinate a slice of tofu, I recommend baking it first. I didn't and it tasted very "raw tofuy". I took the basic recipe from a real Chicken Parmesan from  Cafe Delites website.

Vegan Chicken Parmesan 

Ingredients

For The "Chicken":

2 egg replacers (egg replacer or flax egg)

1 tablespoon minced garlic

2 tablespoons fresh chopped parsley

Salt and pepper to season

6 pieces of vegan chicken or slices of tofu (maybe like a slab of tofu sliced through the middle would make two.)

1 cup GF vegan Panko breadcrumbs

1/2 cup  GF breadcrumbs* (Italian or golden)

1/2 cup fresh grated vegan parmesan cheese (you can make this with equal parts almond meal and nutritional yeast - add a few pinches of salt and onion powder if desired)

1 teaspoon garlic powder

1/2 cup olive oil for frying

For The Sauce:

(you can skip this step of you already have a jar marinara you like)

1 tablespoon olive oil

1 large onion chopped

2 teaspoons minced garlic

14 ounces (400 g) tomato puree (Passata)

Salt and pepper to taste

1 teaspoon dried Italian herbs

1 teaspoon sugar (optional)

For The Topping:

8 ounces (250 g) vegan mozzarella cheese sliced or shredded

1/3 cup fresh shredded vegan parmesan cheese

2 tablespoons fresh chopped basil or parsley

Method 

Preheat oven 430°F | 220°C. 

Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.

To make sauce;

Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).

Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.

For "Chicken";

Whisk together egg replacers, garlic, parsley, salt and pepper in a shallow dish. 

Mix breadcrumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. 

Dredge "chicken" or tofu into the egg replacer, rotating to evenly coat each fillet in the mixture. 

Dip "chicken" into the breadcrumb mixture to evenly coat.

Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry "chicken" until golden and crispy, (about 4-5 minutes each side).

Place "chicken" on prepared baking dish and top each breast with about 1/3 cup of sauce (sauce recipe below). 

Top each "chicken" with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley. 

Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.

Serve with pasta, mashed potato, a salad, steamed veggies, zucchini noodles or cauliflower rice for the perfect meal!

*Note: I make my own breadcrumbs but blitzing left over bread/crusts in a food processor and then freeze them in a ziplock bag.

To make Italian breadcrumbs here is a basic recipe;

Italian Breadcrumbs

1 cup plain breadcrumbs

1⁄2 teaspoon salt

1⁄2 teaspoon dried parsley flakes

1⁄2 teaspoon ground black pepper

1⁄2 teaspoon garlic powder

1⁄4 teaspoon onion powder

1⁄4 teaspoon dried oregano

1⁄4 teaspoon dried basil