Vegan Tofu Katsu Curry
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
402 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Japanese
Vegan Tofu Katsu Curry
Description
This dish begins by pressing tofu to remove excess moisture and slicing it into portions suitable for breading. The curry sauce combines coconut milk, vegetable broth, flour, and a blend of spices such as curry powder and garam masala, simmered until thickened. Tofu slices are dipped in the curry sauce to marinate briefly before being coated with a seasoned mix of panko breadcrumbs, salt, and optionally cayenne pepper to add a mild heat.
The breaded tofu is then cooked on a grill pan with a light drizzle of oil, allowing a crisp exterior to form without deep frying. The texture contrasts between the crunchy breading and tender tofu. Served in a bowl, it pairs well with cooked rice varieties and quick-pickled vegetables like carrots, radish, and cucumber for brightness. Additional condiments like Asian chili sauce or tonkatsu sauce enhance flavor layers.
The recipe offers alternatives such as using seitan for a meatier texture or aubergine slices for a soy-free variant. Gluten-free breadcrumbs and sauces can accommodate dietary needs. The curry sauce stores well refrigerated for a few days or can be frozen, providing make-ahead convenience without loss of flavor.
Ingredients
- 14 oz tofu pressed between paper towels for 15 minutes and then sliced, extra firm
for the curry sauce
- 15 oz coconut milk canned, full-fat
- 1 cup vegetable broth
- 1.5 tbsp all-purpose flour for Glutenfree use 2 tsp rice flour and 1 tbsp corn starch
- 1 tbsp curry powder
- 1/2 tsp garam masala
- 3/4 tsp salt
- 1/2 tsp sugar or maple syrup
- 1 tsp soy sauce , tamari for gf, coconut aminos for soyfree
- 1 tsp tomato paste or Ketchup
- 1/2 tsp garlic powder
for the breading
- 1 cup panko bread crumbs ( or other breadcrumbs. If they’re too large then crush them a little before using)
- 1/4 tsp salt
- 1/4 tsp cayenne pepper optional
for the bowl
- pickled vegetables Such as carrots, radish and cucumber
- rice cooked; chili sauce such as sambal oelek
- scallion
- Asian chili sauce
Instructions
- Prep – Press the tofu if you have not already and then slice and set aside.
- Make the sauce while you press the tofu: Heat a saucepan over medium heat and combine all of the curry sauce ingredients, whisk well to combine and bring to a good boil, stirring occasionally , and simmer for a minute. Take off the heat and let it cool for a minute, so that it thickens.
- Dip the pressed and dry-blotted tofu slices into the curry sauce. You can also let them marinate in the fridge for an hour for more flavor.
- Prepare your breading by mixing the bread crumbs, salt, and cayenne in a shallow bowl. Now, take the tofu slices out of the marinade, and let the excess curry sauce drip off. Now place the tofu into the shallow bowl to coat with breading from all sides. Repeat for all slices.
- Heat a grill pan over medium-high heat, once hot drizzle a grilling pan with a little bit of oil. Place the breaded tofu slices on the grill pan. Press each slice a little bit for a few seconds at a time. Cook for 3-5 minutes until grill marks are formed. Take off the grill pan and set aside. You can also pan fry these breaded tofu in a shallow pan/cast iron skillet.
- To serve, fill the bowl with rice, pickled vegetables, some blanched veggies like bok choy or broccoli. Slice the breaded tofu slices diagonally and place on top of each of the bowls, drizzle with the remaining curry sauce liberally and serve. Add a dollop of asian Chile sauce in side for heat if needed.
Notes
- Seitan can be used instead of tofu for a firmer, meatier texture.
- Aubergine slices breaded and cooked similarly make a soy-free alternative.
- Cooked basmati, sushi rice, brown rice, quinoa, or cauliflower rice can be served as the base.
- Quick-pickled vegetables add bright flavor contrast and texture to the bowl.
- Use gluten-free breadcrumbs and tamari or coconut aminos to make the recipe gluten- and soy-free respectively.
- Prepare curry sauce in advance and store it refrigerated for 3-4 days or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 15g | 30% |
| Fat | 27g | 42% |
| Saturated Fat | 21g | 105% |
| Sodium | 653mg | 27% |
| Potassium | 529mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 106mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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