Tofu Francese

Tofu Francese is a plant-based twist on a classic Italian-American favorite. This elegant yet approachable dish features tender tofu slices, battered and pan-fried until golden, then simmered in a zesty lemon-butter sauce. It’s made entirely in one pan and comes together in just 45 minutes, making it a perfect weeknight dinner that feels special without the fuss.

Why You’ll Love This Recipe

• Flavorful and satisfying: A bold lemony sauce complements the crispy tofu perfectly.

• One-pan meal: Everything is made in the same pan for easy cleanup.

• Plant-based take on a classic: A vegan alternative to chicken Francese, just as hearty and delicious.

• Crispy yet tender tofu: Pan-fried to perfection with a chickpea flour batter.

• Simple ingredients: Uses easy-to-find pantry staples.

• Quick to make: Ready in under an hour with just 20 minutes of prep.

• Customizable: Adjust lemoniness, richness, or spice to suit your preferences.

• Family-friendly: Great for both vegans and non-vegans alike.

• Beautiful presentation: Golden tofu in a glossy lemon sauce is dinner-party worthy.

• Light yet comforting: Rich sauce without heaviness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 block (16 oz) super firm tofu

• ½ cup chickpea flour

• ⅓ cup + 1 tablespoon water (for chickpea batter)

• ¼ cup + 1 tablespoon all-purpose flour

• Salt and pepper, to taste

• 1½ tablespoons olive oil

• 1 tablespoon vegan butter

• ½ tablespoon Better than Bouillon

• ¼ cup water (for sauce)

• 2 to 3 lemons, juiced (about ¼ to ⅓ cup lemon juice)

• Fresh parsley, chopped (optional garnish)

Directions

1. Prepare the Tofu
   Cut the tofu into 8 pieces: first slice it in half horizontally, then cut each half into 4 equal rectangles (about ½-inch thick).

2. Make the Coatings
   On one plate, mix the all-purpose flour with a pinch of salt and pepper. In a separate bowl or deep plate, whisk together the chickpea flour with ⅓ cup plus 1 tablespoon water and a dash of salt and pepper until smooth.

3. Heat the Oil
   In a large frying pan, heat the olive oil over medium heat for 3–5 minutes.

4. Batter the Tofu
   Dredge each tofu slice in the all-purpose flour, then dip into the chickpea batter. Let excess batter drip off, and place tofu directly into the hot pan.

5. Cook the Tofu
   Pan-fry tofu for 5–7 minutes on each side until golden brown. Flip and repeat. Once cooked, remove the tofu from the pan and set aside.

6. Make the Sauce
   In the same pan, reduce heat to medium-low. Add vegan butter, Better than Bouillon, ¼ cup water, and lemon juice. Stir well and cook for 1–3 minutes until slightly thickened.

7. Finish the Dish
   Return the tofu to the pan and spoon sauce over it. Let cook for another 2–3 minutes, flipping once and cooking for 1 more minute to fully coat the tofu in the sauce.

8. Serve
   Transfer tofu to a serving dish. Optional: Add another ¼ cup of water to the pan to create extra sauce, then drizzle over the tofu. Garnish with fresh parsley and a pinch of salt, if desired. Serve hot.

Servings and timing

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

• Add veggies: Serve with sautéed spinach, green beans, or roasted asparagus.

• Spicy twist: Add crushed red pepper to the lemon sauce for a kick.

• Herby version: Add fresh thyme or rosemary to the sauce for a more aromatic touch.

• Different broth: Use vegetable broth if Better than Bouillon isn’t available.

• Gluten-free option: Substitute all-purpose flour with a gluten-free blend.

• Extra lemony: Add lemon zest for a more intense citrus flavor.

• Creamy sauce: Add a splash of plant-based cream or non-dairy milk for a richer sauce.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over medium-low heat until warmed through. Add a splash of water or broth if the sauce thickens too much.

Freezing: Not recommended, as the tofu’s texture and batter may change upon thawing.

FAQs

What kind of tofu works best for this recipe?

Super firm tofu holds its shape and texture best. If using extra firm, press it for 30 minutes beforehand to remove moisture.

Can I make this recipe gluten-free?

Yes, use a gluten-free all-purpose flour and ensure your Better than Bouillon is gluten-free.

What can I substitute for Better than Bouillon?

Use ½ teaspoon vegetable bouillon powder or ¼ cup vegetable broth in place of water and omit the bouillon.

Can I use a different flour instead of chickpea?

You can try a flax egg or cornstarch slurry, but chickpea flour gives the best texture and flavor for this batter.

Is tofu Francese meant to be crispy?

Yes, the tofu develops a crisp exterior from pan-frying, which contrasts nicely with the silky sauce.

Can I bake the tofu instead?

For a lower-oil option, you can bake the battered tofu at 400°F for about 25–30 minutes, flipping halfway through.

How lemony is the sauce?

It’s moderately lemony. You can adjust the amount of lemon juice to taste—start with less and add more as desired.

What sides go well with tofu Francese?

Serve with mashed potatoes, pasta, rice, or crusty bread to soak up the sauce. Steamed veggies also work well.

Can I make the batter ahead of time?

Yes, both the chickpea batter and dredge mix can be prepared a few hours in advance and stored covered in the fridge.

Will this recipe work with other proteins?

Yes, you can use seitan, tempeh, or even thick slices of zucchini for a vegetable version.

Conclusion

Tofu Francese is a delightful and flavorful meal that transforms a humble block of tofu into a restaurant-worthy entrée. With its crispy coating, tangy lemon sauce, and simple ingredients, it’s a fantastic way to enjoy a meatless dinner that doesn’t compromise on taste or texture. Whether you’re vegan or simply looking to switch up your routine, this Italian-American classic is sure to impress.