Restaurant-Style Vegan Chicken Parm
Gather the ingredients: extra firm tofu (frozen, thawed, pressed), olive oil, bouillon, vegan parm, garlic, vegan mozz, tapioca starch + bread crumbs
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Mix the bouillon, olive oil, and minced garlic to make your marinade...
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...and pour it over the tofu cutlets. Cover and place this in the fridge for 30 minutes - overnight.
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Then, bread each cutlet by first coating it in tapioca starch.
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Then coat it with extra marinade.
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And finally, the breadcrumb + vegan parm mixture!
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Place the breaded cutlets on a baking sheet and bake at 350F for 40 minutes, flipping them halfway through.
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Then, top them with vegan mozz (slices work best but shreds will work too)...
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...and broil until melty and slightly browned.
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Serve over pasta or on a sandwich with plenty of marinara!
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