This grain-free tofu version of chicken Parmesan has become a new favorite in my home! A delicious, vegan meal which is low-carb and can be low-oil if made in the air fryer.

A few weeks ago I had some leftover marinara sauce and was trying to decide what to make with it. It wasn’t a whole lot, and though my husband was out of town, it still wouldn’t have been enough to use on pasta for the three of us at home.

I was rummaging through the fridge to see what else I had and saw a block of tofu that I’d frozen a while back. When you freeze, defrost, and refreeze tofu, it gives it a different type of texture which works perfectly for mock chicken recipes.

I defrosted the tofu and then marinated it in chicken-flavored vegetable broth. While it marinated, I mixed up the same coating I use when making eggplant Parmesan. This consists of almond flour, vegan Parmesan, sea salt, black pepper, and dried basil.

I made half the tofu in the air fryer and half in a skillet with oil. Before frying, I lightly pressed each piece to remove some of the excess broth and then coated each piece with the almond flour mixture. In the air fryer, the tof cook for about 12 to 15 minutes, and in the skillet, they cook about six to ten minutes.

After I cooked the tofu, I baked it for only about five minutes with marinara poured over it and some vegan mozzarella on top. If your sauce is cold, you may need to keep them in the oven for a little longer.

The end result? I loved both the ones made in the skillet and the air fryer! Truth be told, I like it even better in the air fryer, which is a little backward because often times it’s easier and healthier than frying, but not always tastier.

Is this supposed to be an exact replica of chicken Parmesan? No, it’s tofu, not chicken. Does it have a typical tofu texture that many people don’t care for? No! The texture changes when the tofu is frozen. I’m not sure how to explain it exactly, but it’s different. Is it extremely tasty? Absolutely!

When I made this for the second time, I did make one change. The second time I made the marinade twice as strong. Meaning I added enough bullion for two cups worth of water to only one cup of water, making double-strength broth, to add a little extra flavor.

What did the hubby think when he finally got to try this (because he wasn’t here the first time)? He loved it! A win all around. I hope you love it too! Let me know by leaving a comment below, or tag me in a picture of yours on Instagram, @veggiesattiffanis.

Print Tofu Chx Parmesan – Air Fryer or Stovetop A delicious, grain-free tofu version of chicken parmesan. Prep Time 3 days 2 hours 15 minutes Cook Time 25 minutes Servings 2 (4 tofu steaks) Author Tiffani Wells Ingredients 1 block medium or firm tofu

chicken flavored vegetable bullion enough for 2 cups of broth (do not add water before reading instructions)

1/4 cup almond flour

2 Tbsp vegan Parmesan (I like the shredded kind) or substitute 1 Tbsp nutritional yeast

1 tsp dried basil

pinch sea salt

pinch ground black pepper

1/2 cup Slow Cooker Marinara or marinara of choice

1/8 – 1/4 cup Fresh Almond Mozzarella (depending on how cheezy you are) or storebought vegan mozzarella

oil for cooking if using the air fryer, you will only need a tiny bit of spray to prevent the tofu from sticking Instructions Tofu Prep: Before attempting to make this meal, you will first need to freeze the tofu overninght, defrost it, and refreeze it one more time.

After the tofu has been defrosted for the second time, drain and press the tofu as normal. Make sure to press well for at least 1 – 2 hours.

Cut the block of tofu lengthwise, down the middle, so you have two blocks, half as thick. Now cut these down the middle, horizontally, leaving you will four rectangular pieces.

Dissolve enough bullion for 2 cups of broth in only ONE cup of water. Marinate the tofu pieces in the broth for 1 hour. I use an 8" x 8" baking dish to marinate in. If the marinade covers the tofu completely you don't have to worry about flipping it. If your pan is larger and the tofu isn't completley covered in the broth, you will need to flip the tofu after 30 minutes. Get Cooking: Mix the almond flour, vegan Parmesan, basil, salt, and pepper.

Remove a tofu piece from the marinade and lightly press it between both hands to remove some of the broth and keep it from dripping. Coat the the tofu with the almond flour mixture. Repeat with the remaining pieces of tofu.

If using the air fryer: Preheat the air fryer to 390°F. When ready, lightly spray the bottom of the basket with oil before adding in the tofu pieces. Depending on the size of your air fryer, you may need to do two batches. I have an upper rack in mine and can fit two pieces on the bottom and two on top. Air fry the tofu for 10 minutes, flip them over, and air fry another 3 – 5 minutes, until lightly browned. If using a skillet: Heat a large skillet over medium heat. Drizzle oil to coat the bottom of the skillet. Wait for the oil to get really hot and when it is, add the tofu. Fry the tofu for about 4 – 6 minutes, or until the bottoms are lightly browned. Flip each piece and fry for another 2 – 4 minutes, until lighlty browned. Remove tofu and place on paper towels.

Preheat oven to 350°F.

Add the fried tofu to a baking dish and top each piece with a couple spoon fulls of marinara sauce. Top the marinara with the mozzarella.

Place the baking dish in the oven and bake for 5 – 10 minutes, or until the sauce is hot and the cheese is melty (if using storebought, my fresh mozz is always melty). If your sauce was refrigerated it may take longer to get hot. Serve and enjoy!

5 / 5 ( 1 vote )

Like this: Like Loading...