Vegan Tofu Francese
Vegan Tofu Francese is made with lightly breaded tofu and tossed in a sweet yet tangy lemon sauce.
Equipment
Ingredients
Tofu
- 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
Instructions
- 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.
Video
Notes
- 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
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