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
Units
Scale
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
- 1/4 cup unsweetened plant milk
- 1/4 cup flour
- 3/4 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