This post is brought to you by Bob’s Red Mill, but all opinions are my own.

This delicious Vegan Parmesan Crusted “Chicken” is soooo delicious. It makes the perfect dinner and is very easy to make

I am always looking for ways to switch up my regular dinner routine. This time, I decided to whip up this yummy Vegan Parmesan Crusted “Chicken” using homemade dairy-free parmesan that I made using Bob’s Red Mill’s nutritional yeast.

Yes, you read that right! I made my own vegan parmesan using nutritional yeast. Did you know you could do that?! Well, now ya know :)

I enjoy using Bob’s Red Mill Nutritional Yeast because it has a mild “cheesy” flavor making it the perfect addition to pasta dishes, pizza, salad dressings, or veggies. It is a great source of vitamin B-12, and provides 8 grams of protein per serving. It is gluten-free, kosher, paleo, and 100% vegan.

FOR THE VEGAN PARMESAN, ALL YOU NEED ARE FOUR INGREDIENTS:

Cashews

Bob’s Red Mill’s Nutritional Yeast

Sea Salt

Garlic Powder

You will also need a food processor or a blender because the goal is to combine everything so well that it resembles grated parmesan. You can the food processor I recommend here.

The remaining ingredients you will for the vegan parmesan-crusted “chicken” are:

Vegan Chicken Cutlets or Extra Firm Tofu

Bob’s Red Mill All-Purpose Flour

Italian Style Bread Crumbs

Italians Herbs

Garlic Powder

Salt

Black Pepper

Seasoning Salt

Hot sauce

Oil for frying

Lemon

Fresh Parsley

TIP: If using tofu, be sure to purchase extra firm or super firm. Freeze immediately and let thaw out completely before cooking. This changes the texture of the tofu, giving it more of a bite/”meatier” texture and helps the tofu absorb the flavors better

For extra crispy “chicken,” I recommend following the “double-dip method.” That is when you add the “chicken” cutlet or tofu to a wet batter followed by a dry mix and repeat those steps a second time. I recommend frying in vegetable oil, olive oil (not extra virgin), or grapeseed oil because of their smoke point. Fry over medium heat for 2-3 minutes on each side (same for deep frying)

OTHER RECIPES I’VE CREATED THAT CALL FOR NUTRITIONAL YEAST

Buffalo Jackfruit Nachos

Vegan Caesar Dressing

Dairy-free Jalapeno Poppers

Butternut Squash Pasta

Chickpea Tuna Salad

TIP: If you would like to use the vegan parmesan later, store it in an airtight container and place it in the refrigerator.

Use this link to find Bob’s Red Mill Nutritional Yeast near you!

If you make this dish, don’t forget to come back here and let me know by leaving a comment below and tag me on Instagram.

I hope you enjoy it as much as I did!

Vegan Parmesan Ingredients:

1/2 cup of roasted, unsalted cashews

2 tbsps Bob's Red Mill Nutritional Yeast

1/4 tsp of sea salt

1/4 tsp of garlic powder

Vegan Parmesan "Chicken" Ingredients:

4-5 Extra Firm Tofu (1/2 inch thick) or 4-5 Vegan Chicken Cutlets

1/2 cup of Bobs Red Mill All-Purpose Flour

1/2 cup of Italian style bread crumbs

1/2 cup of vegan parmesan (recipe above)

1/2 tbsp Italians herbs

1/2 tbsp garlic powder

1/4 tsp black pepper

1/2 tsp seasoning salt

1 cup of plant milk

The juice of half of a lemon

3/4 tsp of hot sauce

Oil for frying

Topping: Lemon and fresh parsley

Instructions:

Add all of the vegan parmesan cheese ingredients (unsalted cashews, Bob's Red Mill Nutritional Yeast, sea salt, garlic powder) to a food processor and blend until very fine (see photo above)

Now for the vegan "chicken." If using tofu, make sure it has been frozen and thawed out. Prep the tofu by gently pressing the excess water out. Slice the tofu into 1/2 inch thick pieces and pour the liquid aminos over each slice

For the next step, you will need two bowls. In the first bowl, combine the plant milk, 1 tbsp of flour, hot sauce, and half of the seasoning salt and mix well with a whisk.

In the second bowl, combine the bread crumbs, remaining all-purpose flour, the vegan parmesan (from step 1), Italian herbs, garlic powder, black pepper, and the remaining seasoning salt. Combine with a whisk

Dip the tofu/vegan "chicken" cutlet in the plant milk mix and then add it to the flour mix (press the flour into each side of the tofu/cutlet). Remove the tofu/cutlet from the flour mix and add it back to the plant milk mix and then the flour mixture for the second time. Repeat this process for all of the tofu/cutlet pieces

In a frying skillet, add 1-inch of oil and adjust stove to medium-heat. Once hot, add in the coated tofu/cutlet and fry on each side for 2-3 minutes or until golden

Let the vegan parmesan-crusted "chicken" rest on a cooling rack until ready to serve. Top with fresh parsley and lightly squeeze fresh lemon juice over each piece

Serve with creamy tomato pasta, rice, veggies, or your preferred side dish

Lastly, pat yourself on the back because YOU DIDDD THAT