This Vegan Tofu Katsu Curry featuring crispy tofu cutlets is the most comforting bowl out there. This homemade version is not only nourishing and cozy, but also takes your taste buds to the next level and can rival any restaurant.
What is Katsu Curry?
I have always loved to order Katsu Curry at Japanese restaurants, it is one of my favorite comfort foods. I've tried both the traditional version and the innovative version like at Wagamama and I've loved every version of Katsu Curry.
Originating from the fusion of Japanese and Western cuisines, Katsu Curry is a beloved dish that combines the crispy goodness of breaded and fried cutlets with a luscious, aromatic curry sauce. The result is a harmonious blend of textures and tastes, where tender meat or plant-based alternatives meet a rich, savory curry that is sure to captivate your taste buds.
This recipe is a plant-based version of the comforting Katsu Curry. Instead of using chicken or pork cutlets like in the original version, I use tofu cutlets as a plant-based alternative and fry them with a crispy batter until golden and crispy. In this Eggplant Katsu Curry recipe, I use Eggplant instead of tofu for the Katsu cutlets
The recipe also uses Japanese curry cubes to create all the delicious and filling curry flavors while reducing the necessary time to cook. The potatoes and carrots are simmered until soft and perfectly soak up the luscious and addicting curry sauce!
Whether you're a fan of traditional Japanese cuisine or seeking a delightful twist on comfort food, Katsu Curry is a dish that promises to transport you to a realm of culinary delight.
Ingredients and substitutions
To make the curry sauce:
- Potatoes and carrots
- Japanese curry cubes
To make the Tofu Katsu Cutlet:
- Firm tofu: you can use firm tofu or extra-firm tofu
- Wet batter: Flour, salt, paprika powder, baking powder and water.
- Panko breadcrumbs
Make the Japanese Curry:
Dice onion, then cut carrots and potatoes into cubes.
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.
Slice firm tofu into cutlets.
In a bowl, mix all-purpose flour, baking powder, and salt.
Add 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 the tofu katsu with Japanese curry.
Accompany with sushi rice or other rice.
Garnish with sesame seeds and optional pickled ginger.
How to serve the Vegan Katsu Curry?
You can serve this recipe over a warm bowl of rice. To make the meal more fresh, you can add some veggie side dishes such as:
- Pickled ginger
- Wakame: seaweed salad
- Or any veggies you have on hand
You can keep the Vegan Katsu Curry in the fridge for 3-4 days or in the fridge for up to 1 month. Like any other curry, this Vegan Curry will be more flavorful over time.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!Print