vegan katsu curry

Curb your Japanese take-out cravings with this easy homemade vegan tofu katsu curry recipe! Crispy panko breaded tofu in a creamy mildly spiced curry sauce. Nutfree, GF option soyfree option

Vegan Tofu Katsu Curry

oz Extra firm tofu (pressed between paper towels

coconut milk

veggie broth

flour rice corn

curry powder

tsp garam masala

salt

tsp sugar or maple syrup

tomato paste

garlic powder

bread crumbs ((

tsp salt

cayenne (optional)

pickled vegetables (Such as carrots, radish and cucumber)

cooked rice, scallions, asian chili sauce

Prep – Press the tofu if you have not already and then slice and set aside.

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.

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.

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.

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.

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.

This vegan katsu curry combines crispy breaded tofu and a creamy coconut curry sauce to create a Japanese inspired meal that you will love.

Vegan Katsu Curry

Tbsp Sesame Oil

Medium Onion (White, Yellow or Brown, Chopped)

Large Carrot (Chopped)

Cloves Garlic (Crushed)

Tbsp Freshly Grated Ginger

tsp Mild Curry Powder

tsp Turmeric

Tbsp Tomato Paste

Can (14 ounces 400 milliliters) Coconut Milk*

(240 milliliters) Vegetable Stock/Broth

Tbsp Coconut Sugar

(400 grams) Firm Tofu

Tbsp All Purpose Flour

tsp Garlic Powder

Panko Breadcrumbs

Salt

tsp Ground Black Pepper

Tbsp Sesame Oil (For Frying, add more as needed)

Basmati Rice

Sesame Seeds

Cilantro

Lime Wedges

Press the tofu

Put your tofu on to press. It&#8217;s ideal if you have a tofu press, but even if you don&#8217;t, just place the tofu on a plate, with another plate on top of it and then stack something heavy on top, like a heavy pot. Leave it to press for 30 minutes while you prepare the curry sauce.

Prepare the curry sauce

Add sesame oil to a pot on medium heat and add chopped onions and carrots. Sauté until the onions are softened.

Add crushed garlic, ginger, curry powder and turmeric and sauté for a minute to toast the spices.

Add tomato paste, coconut milk, vegetable stock and coconut sugar. Mix together and bring to a simmer. Simmer until the carrots are soft.

Remove from the heat and use an immersion blender to blend the sauce directly in the pot. If you don&#8217;t have an immersion blender you can let the sauce cool for a bit and then transfer it in stages to your blender jug, blend and then when it&#8217;s all blended return it to the pot.

Place the pot back on the heat at low heat and leave it to keep warm while you prepare the tofu.

Prepare the tofu

When the tofu has finished pressing, slice it into rectangles and then into squares.  Then slice each square diagonally from corner to corner leaving you with two triangles. Spread the tofu triangles out on a baking sheet. You should get around 20 tofu triangles from your block of tofu. 

In a shallow dish, add all purpose flour, curry powder and garlic powder and mix together.

Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then add soy milk* up to the 1 cup (240ml) line. Let it curdle and then pour it out into a second shallow dish. 

In a third shallow dish, add breadcrumbs, salt and pepper and mix together.

Take each tofu triangle and roll it in the flour mix. Then roll it in the buttermilk and then roll it in the breadcrumbs. Make sure each tofu triangle is well coated. Place each crumbed tofu triangle back onto the baking tray.

In a frying pan on medium to high heat, add sesame oil and let it heat up until hot. Sprinkle a few breadcrumbs into the hot oil. If they sizzle nicely then the oil is ready.

Add 6 tofu triangles (or however many will comfortably fit in your pan). They should sizzle when they hit the pan. Fry for a minute and a half or until golden brown on the bottom and then flip them over and fry on the other side. When they are golden brown on each side, place them onto a tray lined with paper towels to soak up any excess oil. Repeat until all your tofu is cooked. Top up the sesame oil as needed for each batch of tofu. 

Assemble and Serve

Build your bowls. Place your rice and katsu curry sauce side by side in a bowl. Serve the crumbed tofu on top of the katsu sauce and decorate with sesame seeds, fresh cilantro and lime wedges.

Left overs! I’ll be lucky. Thanks again Alison I love crispy tofu and curry, a match made in heaven.

Oooh! This is so delicious! A must for the chillier days..

Delicious Vegan Katsu Curry made with crunchy tempeh 'steaks' and a flavoursome homemade katsu curry sauce - easy to re-create at home!

Tempeh Katsu Curry

tempeh

panko breadcrumbs

rice

sesame seeds & chili flakes

tbsp plain flour

100 ml plant milk

shallot onion

carrots (cooked)

garlic

plain flour

vegetable stock

coconut cream

salt & pepper

Start by cutting the tempeh into slices of about 1cm thickness.

Prepare the flour mix in a small bowl and place the panko breadcrumbs into another bowl. Pre-heat a little oil in a non-stick frying pan.

Dip all your tempeh slices into the flour mixture, gently drip off the excess and then carefully coat them in the breadcrumbs. Place them in your frying pan and fry them until golden on both sides. Be gentle with them and move them as little as possible once they’re in the pan. Place them in the oven to keep them warm at a low heat, whilst you’re preparing the Katsu sauce.

For the sauce, cook the onion in a little oil until softened. Cook or steam the carrots until soft, then combine all sauce ingredients in a blender and blend until smooth.

Serve your Katsu sauce with the tempeh steaks and rice and garnish with sesame seeds &amp; chilli flakes.

Crispy and meaty katsu tofu served with a rich and creamy curry sauce! This Japanese-inspired dish is plant-based, hearty, and SO flavorful!

onion (finely diced)

fresh ginger (finely minced)

carrot

water

firm tofu

soy sauce

mirin (or white vinegar)

maple syrup

rice flour

For serving: white rice, sautéed

Before starting: be aware that the tofu needs to stay in the freezer for at least 4 hours, so I recommend preparing the tofu the night before you want to make this recipe.

Cut the tofu into 3-inch long strips, about 1-inch thick. Transfer it to a deep dish.

Pour the soy sauce, mirin, and maple syrup over the tofu. Stir to coat the tofu with the marinade. Let marinade for at least 30 minutes or up to 3 hours.

Discard the marinade and transfer the tofu to a plate lined with parchment paper. Freeze for at least 4 hours or overnight. Next, let the tofu thaw on the counter.

Freeze the Tofu

Heat the oil in a medium saucepan over medium heat. Once hot, add the onion, garlic, and ginger. Sauté for 2-3 minutes or until fragrant.

Next, add the sliced carrots and sauté for another 2-3 minutes. Pour in the water and let simmer covered for about 10 minutes.

Add the Japanese curry cubes and stir to dissolve. Let simmer covered for another 5-7 minutes or until the carrots are tender. Taste and adjust the saltiness to your liking. Set aside and cover to keep warm.

Curry Sauce

Squeeze the tofu between a few sheets of kitchen paper towel to remove the excess water.

Prepare your dipping station: in a small bowl, mix together the rice flour and water. Place the panko breadcrumbs on a deep plate.

Working with one stick of tofu at a time, quickly dip it into the rice flour batter and lightly shake to remove excess. Immediately transfer the tofu to the plate containing the panko breadcrumbs and press it to coat on all sides. Transfer the panko-coated tofu to a plate. Repeat with the remaining sticks of tofu.

Fry: heat about 2 cups of oil in a deep saucepan over medium heat. Once the oil is hot, carefully add the panko-coated tofu sticks and fry for 5-8 minutes, flipping regularly until golden brown on all sides.

Using a slotted spoon, transfer to a plate lined with paper kitchen towels to remove excess oil.

To serve: arrange some cooked white rice on one half of a deep plate, pour some of the curry sauce on the other half, and top with a few sticks of katsu tofu. Garnish with cilantro and serve immediately!

Fry the Tofu

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Vegan Katsu Curry

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Top 4 vegan katsu curry recipes from across the web

The most viewed vegan katsu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Tofu Katsu Curry

Vegan Katsu Curry

Tempeh Katsu Curry

Vegan Katsu Curry

The most viewed vegan katsu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine