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This Vegan Crispy Tofu Katsu Curry is the perfect veganized solution to the classic katsu curry. It's incredibly easy to make, as long as you got a couple of spices

Vegan Crispy Tofu Katsu Curry

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This Vegan Crispy Tofu Katsu Curry is the perfect veganized solution to the classic katsu curry. It's incredibly easy to make, as long as you got a couple of spices and a few veggies and a big wooden spoon, and a frying pan!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 599 kcal

Ingredients
  

  • For the Katsu sauce:
  • 1 large onion
  • 1 small carrot
  • 5 cm piece fresh ginger
  • 2 garlic cloves
  • 1 tablespoon of olive oil
  • 2 tablespoons of toasted sesame oil
  • 1 1 ⁄2 tsp soy sauce
  • 1 1/2 cups/350ml/1/2 pint of vegetable stock
  • 1 lemon
  • 2 tsp garam masala
  • 2 tbsp of medium curry powder
  • 1 tsp coconut sugar
  • 1 tsp of salt
  • 1 tbsp cornflour 2 tbsp water
  • For the Tofu Steaks:
  • 14 oz extra firm tofu sliced into 4 steaks
  • 1 1/2 cups/175g plain flour
  • 1 ⁄2 tbsp salt
  • 1 cup/250ml plant-based milk
  • 3 cups/200g panko breadcrumbs or any breadcrumbs you have, best is panko though

Instructions
 

  • First, make the sauce | Peel and dice the onion | Peel and grate the carrot | Peel and finely grate the ginger and garlic
  • Put one pan over medium heat and warm the sesame oil. Add the onions and fry for 3–4 minutes, stirring. Add the carrot and olive oil and stir for 5–6 minutes. Add the garlic and ginger and stir for 2 minutes
  • Add the soy sauce and curry powder and stir for 2 minutes, then transfer to the blender along with the vegetable stock. Blend. Pour back into the pan and return to medium heat.
  • Cut the lemon in half and squeeze the juice of half into the pan, catching any pips with your other hand. Sprinkle over the garam masala and sugar and stir. Reduce the heat to low. Taste and add more salt and lemon if required.
  • Put the cornflour and water into a small dish and mix together with a fork | Pour into the pan and stir to thicken. And the sauce is done!
  • Now make the batter. Put the flour, salt and milk into a mixing bowl and whisk to a smooth batter. Pour the breadcrumbs into a separate bowl. Tip the tofu into the batter and toss to cover. Pick out one slice and roll it around in the breadcrumbs, covering it completely.
  • Repeat to coat all the slices. Fry the tofu using a heated frying pan with oil until golden brown on both sides.
  • Now serve the tofu steaks alongside the katsu sauce and sides of choice. Enjoy! :)

Notes

Store the leftovers in the fridge and use within 5 days.

Nutrition

Serving: 1servingSugar: 1.4gFiber: 6.2gCalories: 599kcalFat: 14.3gProtein: 16.5gCarbohydrates: 50.3g
Keyword vegan, vegan food, vegan katsu curry, vegandinner
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