Cut the tofu into 8 pieces. First by cutting in half down the center horizontally. Then cut each of those blocks in 4 rectangles to make about ½ inch thick slices. If you need a visual check out the youtube video.

In a plate combine the all purpose flour with a dash of salt and pepper. In a separate bowl or deep plate whisk the chickpea flour with water and a dash of salt and pepper. Whisk until smooth and a batter has formed.

In a large frying pan heat up the oil for 3 to 5 minutes over medium heat.

Take one piece of tofu and first coat it in the all purpose flour. Then batter in the chickpea flour. Let any excess drip off and place directly in the pan.

Repeat the process until all the tofu dredged, battered, and in the pan. Cook each side for 5 to 7 minutes until golden and then flip. Repeat on the other side.

Remove the tofu from the pan and add in the vegan butter, Better than Bouillon, ¼ cup of water, and lemon juice. Mix together and cook for 1 to 3 minutes over medium low heat. Add the tofu back in and continue to cook for another 2 to 3 minutes. Flip the tofu, cook for 1 more minute.

To plate remove the tofu and add to a big dish. If you want you can add another ¼ cup of water into the pan to make a little more extra sauce to drizzle over the tofu Francese. Garnish with salt and fresh chopped parsley if desired. Enjoy.