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Get the Recipe: Vegan Tofu Katsu Curry

Yield: 4 servings
Prep Time: 5 mins
Cook Time: 25 mins
0 mins
Total Time: 30 mins
How to make a vegan tofu Katsu curry! This Japanese-inspired dinner features crispy and well-flavored tofu coated in crispy breadcrumbs, and a rich curry sauce that will make your kitchen smell amazing. It's also ready in 30 minutes, and perfect served with rice.
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Ingredients

For the curry sauce

  • 1 tbsp sesame oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp ginger, grated
  • 1 red chilli, de-seeded and sliced
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tbsp mustard seeds
  • 2 tbsp tomato paste
  • 2 medium carrots, diced
  • 1 large sweet potato, peeled and diced
  • 1 can coconut milk, (14oz/400ml)
  • 1 tbsp curry paste
  • 2 bay leaves
  • 2 tsp mirin
  • 2 tbsp soy sauce
  • 1/2 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste

For the tofu Katsu

  • 1 1/2 cups Panko breadcrumbs
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 2 tsp dried oregano
  • 1 cup flour
  • 1 cup water
  • 14 oz extra firm tofu
  • 1/4 cup sesame oil
US Customary - Metric

Equipment

  • Saucepan
  • Immersion blender
  • Mixing bowl x2
  • Frying pan or skillet

Instructions 

Make the curry sauce

  • Add the sesame oil to a large pan. Then, add the onion, garlic, ginger, chilli peppers, garam masala, cumin, paprika, mustard seeds and tomato paste. Cook for 5 minutes over a medium heat, until fragrant, and stir frequently to ensure they don't burn.
  • Add the carrots, sweet potatoes, coconut milk, curry paste and bay leaves. Bring to a light simmer, cover and cook for 15 minutes, until the vegetables are fully softened. Stir once every 2-3 minutes.
  • Remove the pan from the stove and discard the bay leaves. Stir in the mirin and soy sauce, and blend using an immersion blender until smooth. Season to taste with salt and pepper.

Make the tofu Katsu

  • Prepare your breading station. In one bowl, combine the breadcrumbs, salt, onion powder and oregano. In a different bowl, whisk together flour and water, ensuring that no lumps remain.
  • Slice the tofu into slabs around 1/4 inch in thickness. Dip them in the batter, making sure to shake off any excess, and then the breadcrumbs.
  • Add some sesame oil to a pan over a medium-high heat. Allow it to warm up for a couple of minutes, and then add the tofu. Fry for 5 minutes, then flip using kitchen tongs and fry for 3-4 minutes more, until crispy and golden brown.

Serve

  • Serve the curry sauce and the crispy tofu Katsu over a bed of rice of your choice.

Video

Notes

Tofu: if you're not using extra-firm tofu, you will need to press it for at least 10 minutes. This can be done using a tofu press, or by layering some kitchen towels on it followed by a pan with heavy objects inside (e.g., cans of beans).
To make gluten-free: simply use tamari instead of soy sauce, gluten-free breadcrumbs and a gluten-free flour mix.
To bake the tofu: you can bake the crispy tofu at 350 degrees F/180 degrees C for 25 minutes, flipping half way through.
To make ahead: you can store the curry sauce and the Tofu katsu in separate airtight containers for up to 3 days, although the tofu may lose some of its crispiness. You can reheat the tofu in the microwave, and the curry sauce either in the microwave or on the stove.
Calories: 751kcal, Carbohydrates: 76g, Protein: 20g, Fat: 43g, Saturated Fat: 21g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 9g, Sodium: 1483mg, Potassium: 1096mg, Fiber: 8g, Sugar: 12g, Vitamin A: 18250IU, Vitamin C: 27mg, Calcium: 186mg, Iron: 9mg
Author: Maria Gureeva
Course: Main Course
Cuisine: Japanese, Vegan