A Vegan Tofu Katsu Curry always comes first to mind when I think of ultimate comfort food. There’s just something magical about that golden-crisp cutlet nestled over a bed of fluffy rice, all swimming in a rich, velvety Japanese curry. It’s the kind of meal that wraps you up like a blanket on a rainy day.
This time we’re giving this classic a plant-based twist – and trust me, you won’t miss the meat.
Jump to:
🍛 What is Vegan Tofu Katsu Curry?
Katsu curry is a popular Japanese dish that combines two beloved culinary elements: crispy breaded cutlet (katsu) and Japanese curry:
🟨 "Katsu" is short for katsuretsu (カツレツ), meaning "cutlet" which is coated in panko breadcrumbs and deep-fried until golden and crispy.
🥘 Japanese curry is a thick, mildly spicy, and slightly sweet stew-like sauce made with curry roux, onions, carrots, potatoes, and comforting spices.
🌿 This Vegan Twist uses tofu katsu (you can find the recipe here) as the cutlets. However, you can use seitan, tempe, eggplant, or king oyster mushroom instead.
When served together, the crispy cutlet is sliced and laid over a bed of steamed rice, with the warm curry sauce ladled generously on top or to the side.
❤️ Why You’ll Love This Recipe
- Golden panko tofu: crisp outside, tender inside
- Rich and savoury curry sauce with a touch of natural sweetness
- Easy to make and great for leftovers
📝 How to make Vegan Tofu Katsu Curry
Ingredients
For the tofu katsu:
- 1 block firm tofu, pressed
- ¼ cup unsweetened plant milk
- ¼ cup flour
- ¾ cup panko breadcrumbs
- Salt, pepper, chilli flakes, and a pinch of garlic powder
For the curry sauce:
- Onion
- Garlic
- Potatoes and carrots
- Water
- Japanese curry cubes
👇 Save these pictures below for your shopping list next time:
Instructions (with pictures)
- Make the curry sauce:
In a pan, heat oil and sauté onions until soft. Then add garlic, ginger, carrot, and potato. Gradually pour in water while stirring. Finally, add the curry cubes and simmer for 15–20 minutes, until the veggies are tender and the sauce is thick. - Prepare tofu katsu:
Dip tofu slices in flour, then plant milk, then coat with panko. Season with a little salt, pepper and chilli flakes. Shallow fry until golden brown on both sides, then drain on paper towels. - Serve:
Spoon curry over rice, lay your tofu katsu on top, and add a handful of shredded cabbage or pickled daikon for freshness.
🍱 Tips & Variations for the Katsu and the Curry sauce
- For extra crispiness, use an air fryer instead of frying.
- Add a splash of coconut milk to the curry for a creamier sauce.
- Want more protein? Add chickpeas or lentils to the curry base.
Check out my other eggplant katsu for fun twists!
🧡 Final thoughts
Vegan tofu katsu curry is more than just a recipe — it’s a bowl of comfort, a weeknight win, and a reminder that plant-based cooking can be rich, satisfying, and joyful.
Whether you’re new to Japanese cuisine or a long-time fan, this recipe is a must-try. Serve it hot, share it with a friend, or pack it up for lunch – it's comfort food at its coziest.
What is your go-to meal at a Japanese restaurant? I would love to hear what you think, so tag me on Instagram @veggieanh and take me to your realm of Japanese culinary delight.
Print📖 Recipe
Vegan Tofu Katsu Curry
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Vegan Tofu Katsu Curry is a popular Japanese dish that combines two beloved culinary elements: crispy breaded cutlet (katsu) and Japanese curry. When served together, the crispy cutlet is sliced and laid over a bed of steamed rice, with the warm curry sauce ladled generously on top or to the side.
Ingredients
Japanese Curry
- 2 medium carrots
- 3 potatoes
- 1 onion
- 1 tbsp oil
- 4 Japanese curry cubes
- 750ml water
Tofu Katsu (make about 4 cutlets)
- 1 block (400g) firm tofu, pressed
- ¼ cup unsweetened plant milk
- ¼ cup flour
- ¾ cup panko breadcrumbs
- Salt, pepper, chilli flakes, and a pinch of garlic powder
Serve
- sushi rice or other short grain rice
- sesame seeds for garnish
Instructions
Japanese Curry:
- Dice carrots, potatoes, and onion.
- Heat oil in a pot and sauté the diced vegetables for 5 minutes.
- Add water, cover, and simmer until vegetables are tender.
- Stir in Japanese curry cubes and simmer until the sauce thickens.
Tofu Katsu:
- Slice firm tofu into cutlets.
- In a bowl, mix all-purpose flour with salt, pepper, garlic powder and chilli flakes.
- Add plant milk or room temperature water to form a batter.
- Coat each tofu cutlet with the batter, then dip into panko bread crumbs.
- Heat oil in a pan and fry the tofu cutlets until golden on each side.
Serve:
- Serve the tofu katsu with Japanese curry.
- Accompany with sushi rice or other rice.
- Garnish with sesame seeds and optional pickled ginger.
Notes
For extra crispiness, use an air fryer instead of frying.
Add a splash of coconut milk to the curry for a creamier sauce.
Want more protein? Add chickpeas or lentils to the curry base.
The recipe keeps well in the fridge for 3-4 days or in the fridge for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Anjali says
I loved making this! I followed the recipe as described with the pictures so it included a small bit of garlic and ginger. The last 5 minutes I added some broccoli to the pot and it turned out delicious! Even my kids of 3 and 1,8 years loved every bite.
Veggie Anh says
Thank you so much for your feedback!