Lately, my boyfriend and I have been focusing our efforts on cultivating our appreciation of the french language. He set us up with Rosetta Stone,which has taught me (among important words like mange) that my 3 semesters of french at USC were practically wasted. For those of you who don’t know, Rosetta Stone uses flash cards and only speaks to you in French, kind of like trial by fire. It also makes you repeat after it and uses voice recognition technology to either build you up or shame you until you get it right. According to the evil lady robot, who I like to call Rosie, my pronunciation is absolutely atrocious. Last night, Rosie took particular offense to my butchering of the word “boit”.  In honor of the french, here is my recipe for tofu francais, which is a vegan take on an italian recipe with a french name. My serving suggestion is to pair it with some lightly steamed haricort vert (that’s green beans for those of you who only speak languages where they pronounce all the letters). I added some whole wheat garlic knots to the mix, which is my new favorite way to deal with leftover pizza dough.

Tofu Francais

8 ounces of tofu, rinsed, drained, and cut into triangular slices

2 TBSP. cornstarch

1/4 c. unsweetened, unflavored soy milk

1/4 c. flour

1/4 c. panko bread crumbs or other vegan bread crumbs

1 tsp italian seasoning. If you don’t have italian seasoning, 1/2 a tsp. of oregano plus 1/4 tsp. of garlic powder plus 1/4 tsp. of dried parsley will also work.

3 cloves of garlic

2 lemons

1/2 a cup of white wine

1/2 a cup of vegetable broth

Mix the flour, breadcrumbs, and italian seasoning in a shallow bowl or dish.

Toss the tofu with 2 TBSP cornstarch to coat. Quickly dip them into soy milk and then drag them through the breadcrumb mixture to coat.

Coat a non-stick pan with a light mist of cooking spray and sautee the garlic until it starts to brown and smells delicious. Add the coated tofu pieces and cook on one side for 2 minutes, flip the tofu and cook an additional 2 minutes over medium-high heat.

While the tofu is cooking, juice one and a half of the lemons. Cut the remaining half a lemon into slices, being careful to remove any seeds. Pour the white wine, lemon juice, and vegetable broth into the pan and let the alcohol cook off for a few minutes before lowering the heat. Toss in the lemon slices and stir. Cook for another 5 minutes and serve. You can garnish with lemon zest and fresh parsley if you have it on hand.