https://www.plantpowercouple.com/recipes/vegan-chicken-parmesan/ Traditional family recipes made vegan! Sun, 09 Mar 2025 19:00:59 +0000 hourly 1 https://wordpress.org/?v=6.7.2 https://www.plantpowercouple.com/recipes/vegan-chicken-parmesan/#comment-106528 Sun, 09 Mar 2025 19:00:59 +0000 http://www.plantpowercouple.com/?p=1763#comment-106528 David. Haha, I totally understand that situation! So happy to hear you enjoyed it!
]]> David. Haha, I totally understand that situation! So happy to hear you enjoyed it!
]]> https://www.plantpowercouple.com/recipes/vegan-chicken-parmesan/#comment-106466 Fri, 07 Mar 2025 00:02:00 +0000 http://www.plantpowercouple.com/?p=1763#comment-106466

★★★★★

]]>

★★★★★

]]> https://www.plantpowercouple.com/recipes/vegan-chicken-parmesan/#comment-105893 Sat, 08 Feb 2025 17:14:32 +0000 http://www.plantpowercouple.com/?p=1763#comment-105893 joe. You can use our homemade vegan mozzarella sauce! It drizzles on and then thickens up beautifully in the oven.
]]> joe. You can use our homemade vegan mozzarella sauce! It drizzles on and then thickens up beautifully in the oven.
]]> https://www.plantpowercouple.com/recipes/vegan-chicken-parmesan/#comment-105876 Fri, 07 Feb 2025 18:57:50 +0000 http://www.plantpowercouple.com/?p=1763#comment-105876 ]]> ]]> https://www.plantpowercouple.com/recipes/vegan-chicken-parmesan/#comment-102632 Sat, 07 Sep 2024 15:58:36 +0000 http://www.plantpowercouple.com/?p=1763#comment-102632 Chris. Shreds will definitely work!
]]> Chris. Shreds will definitely work!
]]> https://www.plantpowercouple.com/recipes/vegan-chicken-parmesan/#comment-102631 Sat, 07 Sep 2024 15:58:06 +0000 http://www.plantpowercouple.com/?p=1763#comment-102631 Dawn. No worries! That just means the tofu was thirsty and sucked up all that flavor! You can make more marinade or just add a little hot water to the marinade remnants left in the container after you remove the tofu. Swish it around and it should loosen it right up!
]]> Dawn. No worries! That just means the tofu was thirsty and sucked up all that flavor! You can make more marinade or just add a little hot water to the marinade remnants left in the container after you remove the tofu. Swish it around and it should loosen it right up!
]]> https://www.plantpowercouple.com/recipes/vegan-chicken-parmesan/#comment-102630 Sat, 07 Sep 2024 15:55:57 +0000 http://www.plantpowercouple.com/?p=1763#comment-102630 Brynne. I'm excited for you to try it too! Yes, cornstarch will work in a pinch!
]]> Brynne. I'm excited for you to try it too! Yes, cornstarch will work in a pinch!
]]> https://www.plantpowercouple.com/recipes/vegan-chicken-parmesan/#comment-101496 Sun, 04 Aug 2024 17:50:32 +0000 http://www.plantpowercouple.com/?p=1763#comment-101496 ]]> ]]> https://www.plantpowercouple.com/recipes/vegan-chicken-parmesan/#comment-101344 Sat, 27 Jul 2024 00:26:48 +0000 http://www.plantpowercouple.com/?p=1763#comment-101344 Kathy Miller. I see this comment was 1 1/2 years ago, but I wanted to reply because I have experimented using oil vs. water in the marinade for this recipe. Personally, I prefer a water base. I do use super firm tofu, which has a meatier texture and is much less spongy, even without the freezer trick or pressing (the freezer trick makes it even better though!) so that may be one of the reasons the water base works. I found the chicken seasoning didn’t really mix into the oil and sank to the bottom of the marinating tofu, and the oil didn’t really soak into the tofu either, it just kind of sat on top of it. The oil also made it difficult for the breadcrumbs to stick to the tofu (maybe because we have to use GF breadcrumbs?) A water based marinade fixed all of these issues and the flavor profile is phenomenal! I use about a 1/4 cup of water and 3-4 Tbsp of the chicken seasoning. This makes a fairly thick marinade that is still liquidy enough to coat all of the tofu. The flavor profile and texture of this recipe are absolutely insane! It’s sooo good! It’s the first time I have ever liked tofu enough to eat it as a main dish. We make it over and over in our house.

★★★★★

]]> Kathy Miller. I see this comment was 1 1/2 years ago, but I wanted to reply because I have experimented using oil vs. water in the marinade for this recipe. Personally, I prefer a water base. I do use super firm tofu, which has a meatier texture and is much less spongy, even without the freezer trick or pressing (the freezer trick makes it even better though!) so that may be one of the reasons the water base works. I found the chicken seasoning didn’t really mix into the oil and sank to the bottom of the marinating tofu, and the oil didn’t really soak into the tofu either, it just kind of sat on top of it. The oil also made it difficult for the breadcrumbs to stick to the tofu (maybe because we have to use GF breadcrumbs?) A water based marinade fixed all of these issues and the flavor profile is phenomenal! I use about a 1/4 cup of water and 3-4 Tbsp of the chicken seasoning. This makes a fairly thick marinade that is still liquidy enough to coat all of the tofu. The flavor profile and texture of this recipe are absolutely insane! It’s sooo good! It’s the first time I have ever liked tofu enough to eat it as a main dish. We make it over and over in our house.

★★★★★

]]> https://www.plantpowercouple.com/recipes/vegan-chicken-parmesan/#comment-93149 Wed, 10 Jan 2024 19:58:58 +0000 http://www.plantpowercouple.com/?p=1763#comment-93149 ]]> ]]>