Vegan Tofu Francese

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Vegan Tofu Francese is made with lightly breaded tofu and tossed in a sweet yet tangy lemon sauce.

Growing up, chicken francese was my absolute favorite dish that my Italian grandma would make for our family gatherings. That medley of flavors always delighted my taste buds: the distinct freshness of the spices, the subtle sweetness of the buttery sauce, and the delightful tanginess of the vibrant lemons. There is something magical about the generous burst of zesty lemon that effortlessly enhances this dish. To be honest, I never really cared for the “chicken” part of the traditional meal (LOL). I cared more for the leftover drippings of lemon sauce that would drizzle onto the bed of spaghetti beneath it. Whether you have yet to try chicken francese, or have already tried this infamous dish, I strongly urge you to try this Vegan Tofu Francese – it will undoubtedly leave you wanting more!

Vegan Tofu Francese is made with a lightly breaded tofu that is baked then pan-fried. The tofu is then tossed in a sweet yet tangy lemon sauce, creating a delightful combination of flavors. Whether you are a vegan or simply looking to add more plant-based meals to your diet, this meal is a great choice! Enjoy the burst of flavors and the benefits of this cruelty-free alternative.

Vegan Tofu Francese Ingredients

• Tofu – this recipe calls for extra firm tofu as it provides the best texture. For this recipe I like to use the extra firm high protein tofu from Trader Joes, it’s the most firm tofu I’ve had!

• Lemons – naturally, this recipe calls for a lot of lemon flavor. I typically use 3 lemons for this recipe.

Plant Milk – any type of plant milk should work.

• Flour – all-purpose or gluten-free all-purpose flour.

Nutritional Yeast – to add a bit of umami flavors and cheesiness.

Vegetable Broth

• Vegan Butter

• Spices: salt, pepper, garlic powder

• Fresh Parsley – you can also use dried if you don’t have fresh parsley (it is just for garnish)

How To Make Vegan Tofu Francese

Start by pressing and draining your tofu. It’s important to try and remove as much of the liquid as possible. If you aren’t sure of how to do this, do a quick Google search. Slice your tofu into 1″ thick rectangles and prepare two bowls: one bowl will be filled with plant milk and lemon juice, and the other bowl will be the breading ingredients. Dip the tofu into the wet bowl first, and then into the dry one, and coat it completely with the breading. Once the tofu is breaded, bake it in the oven for 20-25 minutes, and then lightly pan fry it on the stove in some vegan butter. As soon as the tofu turns golden and crispy, add the ingredients for the lemon sauce and allow the tofu to simmer in it for a bit, soaking up the flavors.

Serving Ideas / Pairings

Traditionally, this dish is served with spaghetti. However, I wanted to go for a more wholesome approach, so I typically enjoy tofu francese with some type of grain and vegetable for the ultimate hearty and flavorsome meal. The lemon sauce from the tofu can be drizzled on top of the sides as well!

My favorite sides to pair with Tofu Francese are:


• Brown rice

• Potatoes

• Asparagus

• Broccoli

• Zucchini

• Green beans

• Brussel sprouts

This meal is a great option if you’re looking for healthy weeknight dinner recipes and it’s definitely not a marathon to put together. Its simplicity and wholesome ingredients make it a satisfying choice that both kids and adults will love! It’s certainly proven to be a crowd pleaser.

More Healthy Dinner Recipes

Cauliflower, Sweet Potato & Chickpea Buddha Bowls

Black Bean & Sweet Potato Veggie Burgers

• Roasted Buffalo Cauliflower Bowl

Vegan Tofu Francese

Vegan Tofu Francese is made with lightly breaded tofu and tossed in a sweet yet tangy lemon sauce.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings
Author: Megan



  • 14 oz extra-firm tofu pressed and drained
  • ¼ cup non-dairy milk
  • ¼ cup lemon juice juice from 1 lemon
  • ¼ cup all purpose flour gluten free flour will also work
  • ¼ cup nutritional yeast
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 1 lemon zested

Lemon Sauce

  • 3 tablespoons vegan butter
  • ¾ cup vegetable broth
  • ¼ cup lemon juice juice from 1 lemon
  • lemon slices to garnish
  • fresh parsley to garnish


  • Preheat oven to 400℉ and line a baking sheet with parchment paper.
  • Prepare two bowls:
    To one bowl, add the non-dairy milk and lemon juice and mix together.
    To another bowl, add the flour, nutritional yeast, salt, pepper, garlic powder, and lemon zest and mix together.
  • Slice the tofu into eight 1" thick rectangles. Dip each piece of tofu first into the liquid ingredient bowl, then into the dry ingredient bowl. Place on the parchment lined tray.
  • Bake the tofu for 20-25 minutes.
  • Once the tofu is done baking, add the vegan butter to a large pan over medium heat and lightly fry each piece of tofu for about 5 minutes on each side, until golden.
  • Add the vegetable broth and lemon juice to the pan and simmer for 8-10 minutes.
  • Serve with sides of choice (see blog post above for ideas). I like to serve mine with quinoa, broccoli, chopped spinach, or other vegetables.  



  • I use 3 lemons in total for this recipe. 


Serving: 1serving | Calories: 188kcal | Carbohydrates: 15g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 620mg | Potassium: 291mg | Fiber: 2g | Sugar: 3g | Vitamin A: 102IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 2mg

Nutrition information is automatically calculated, so it should only be used as an approximation.

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