Katsu Curry (Vegan)
Ingredients:
- 14 oz extra-firm tofu, sliced into cutlets
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/4 cup unsweetened plant milk
- Oil, for frying
- 1 onion, sliced
- 2 tbsp Japanese curry roux cubes (vegan)
- 2 cups vegetable broth
- 1 carrot, sliced
- 1 potato, cubed
- Cooked rice, for serving
Features:
Refined Sugar-Free
Nut-Free
Nutrition:
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Press the panko firmly onto each cutlet so it fully adheres — a loosely coated cutlet sheds its breading in the hot oil instead of staying crisp.
Instructions:
- Bread the Tofu: Dredge the tofu cutlets in flour, then plant milk, then panko, pressing to adhere.
- Fry the Cutlets: Heat oil in a pan and fry the cutlets for 3-4 minutes per side, until golden and crisp. Drain on paper towels.
- Sauté the Vegetables: In a separate pot, sauté the onion, carrot, and potato for 5-6 minutes.
- Simmer: Add the vegetable broth and simmer for 12-15 minutes, until the vegetables are tender.
- Thicken with Curry Roux: Stir in the curry roux cubes until dissolved and the sauce thickens.
- Serve: Slice the crispy tofu cutlets and serve over rice, topped with the curry sauce.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly. Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
A few ingredients do most of the work in this recipe. The extra-firm tofu provides protein and soaks up the surrounding flavors. The all-purpose flour provides structure and body to the finished dish. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The onion adds sweetness and depth as it cooks down.
Katsu Curry (Vegan)
Ingredients:
- 14 oz extra-firm tofu, sliced into cutlets
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/4 cup unsweetened plant milk
- Oil, for frying
- 1 onion, sliced
- 2 tbsp Japanese curry roux cubes (vegan)
- 2 cups vegetable broth
- 1 carrot, sliced
- 1 potato, cubed
- Cooked rice, for serving
Why These Ingredients:
A few ingredients do most of the work in this recipe. The extra-firm tofu provides protein and soaks up the surrounding flavors. The all-purpose flour provides structure and body to the finished dish. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The onion adds sweetness and depth as it cooks down.
Prep:
Press the panko firmly onto each cutlet so it fully adheres — a loosely coated cutlet sheds its breading in the hot oil instead of staying crisp.
Instructions:
- Bread the Tofu: Dredge the tofu cutlets in flour, then plant milk, then panko, pressing to adhere.
- Fry the Cutlets: Heat oil in a pan and fry the cutlets for 3-4 minutes per side, until golden and crisp. Drain on paper towels.
- Sauté the Vegetables: In a separate pot, sauté the onion, carrot, and potato for 5-6 minutes.
- Simmer: Add the vegetable broth and simmer for 12-15 minutes, until the vegetables are tender.
- Thicken with Curry Roux: Stir in the curry roux cubes until dissolved and the sauce thickens.
- Serve: Slice the crispy tofu cutlets and serve over rice, topped with the curry sauce.
