Vegan katsu curry

Vegan Katsu Curry

Vegan Katsu Curry is a delightful plant-based twist on the classic Japanese dish. This recipe features crispy breaded tofu served with a rich, flavorful curry sauce. The combination of textures and the umami-packed sauce make this dish a comforting and satisfying meal that’s perfect for any occasion.

Serving Size and Yield

Serves: 4

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Ingredients

• 1 block (14 oz) firm tofu, pressed and sliced into 8 pieces
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened plant-based milk
• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste
• Cooked rice, for serving

Instructions

1. Prepare the tofu by pressing it to remove excess moisture. Slice into 8 even pieces.
2. Set up a breading station with three shallow bowls: one with flour, one with plant-based milk mixed with soy sauce, and one with panko breadcrumbs.
3. Coat each tofu slice in flour, then dip in the milk mixture, and finally coat with panko breadcrumbs. Press gently to adhere.
4. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Fry the tofu slices until golden and crispy on both sides, about 3-4 minutes per side. Set aside.
5. In the same skillet, add the remaining tablespoon of oil. Sauté the onion, carrots, and garlic until the onion is translucent, about 5 minutes.
6. Add the curry powder and stir for 1 minute until fragrant.
7. Pour in the vegetable broth and soy sauce. Bring to a simmer and cook until the carrots are tender, about 10 minutes.
8. Thicken the sauce by stirring in the cornstarch mixture. Cook for another 2-3 minutes until the sauce has thickened. Season with salt and pepper to taste.
9. Serve the crispy tofu slices over cooked rice, topped with the curry sauce.

Additional Notes

For a gluten-free version, use gluten-free breadcrumbs and flour. You can also add vegetables like peas or bell peppers to the curry for extra nutrition and color.

Nutritional Information

Calories: 350 per serving | Protein: 15g | Carbohydrates: 45g | Fat: 12g | Fiber: 5g

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