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Vegan Tofu Katsu Curry
5 from 57 votes

Vegan Tofu Katsu Curry

Vegan Tofu Katsu Curry showcases pressed, sliced tofu coated in a spiced curry sauce, breaded with panko, and grilled until crisp. The accompanying curry sauce uses coconut milk, curry powder, and spices to create a thick, creamy coating. Pickled vegetables, rice, and chili sauces complete the bowl, offering a blend of crunchy, creamy, and tangy components.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 402 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

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

    Cup of Yum
  1. Prep – Press the tofu if you have not already and then slice and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 402

% 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.