For those seeking a delicious, comforting meal that’s also plant-based, this Vegan Tofu Katsu Curry is the perfect solution. Crispy tofu coated in golden breadcrumbs is served with a rich and flavorful Japanese-style curry sauce. Paired with pickled vegetables, rice, and a touch of spice, this dish is a fantastic blend of textures and flavors. Ideal for a hearty dinner, this vegan katsu curry is both indulgent and satisfying, without compromising on wholesome ingredients.
Ingredients:
For the Tofu:
- 14 oz extra firm tofu, pressed between paper towels for 15 minutes and then sliced
For the Curry Sauce:
- 15 oz can full-fat coconut milk
- 1 cup vegetable broth
- 1.5 tbsp all-purpose flour (for gluten-free, use 2 tsp rice flour and 1 tbsp corn starch)
- 1 tbsp curry powder
- 1/2 tsp garam masala
- 3/4 tsp salt
- 1/2 tsp sugar or maple syrup
- 1 tsp soy sauce (tamari for gluten-free, coconut aminos for soy-free)
- 1 tsp tomato paste or ketchup
- 1/2 tsp garlic powder
For the Breading:
- 1 cup Panko bread crumbs (or other breadcrumbs, crushed if too large)
- 1/4 tsp salt
- 1/4 tsp cayenne pepper (optional)
For the Bowl:
- Pickled vegetables (such as carrots, radish, and cucumber)
- Cooked rice
- Scallions, for garnishing
- Asian chili sauce (like sambal oelek)
Instructions:
- Prepare the Tofu: After pressing the tofu for 15 minutes to remove excess moisture, slice it into slabs about 1/2 inch thick. Set aside while preparing the breading and curry sauce.
- Make the Curry Sauce:
- In a medium saucepan over medium heat, whisk together the coconut milk and vegetable broth.
- Gradually whisk in the flour (or rice flour and cornstarch for gluten-free) until the sauce begins to thicken.
- Stir in curry powder, garam masala, salt, sugar or maple syrup, soy sauce, tomato paste, and garlic powder. Simmer for 5-10 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Set aside, keeping it warm.
- Bread the Tofu:
- In a shallow bowl, combine the Panko breadcrumbs, salt, and cayenne pepper (if using).
- Lightly coat each tofu slice in a bit of flour, then dip into water or a plant-based milk to moisten before pressing each side into the breadcrumb mixture, ensuring an even coating.
- Cook the Tofu:
- Heat a large skillet over medium heat with enough oil to cover the bottom of the pan.
- Once the oil is hot, fry the breaded tofu slices for 2-3 minutes per side, or until golden and crispy.
- Take off the heat and transfer to a paper towel to absorb any excess oil.
- Assemble the Bowl:
- In serving bowls, start with a bed of cooked rice.
- Arrange crispy tofu slices on top, then drizzle generously with the curry sauce.
- Add pickled vegetables on the side and garnish with scallions.
- If desired, add a spoonful of Asian chili sauce for a spicy kick.
- Serve: Enjoy your tofu katsu curry immediately, savoring the crispy tofu and the rich, aromatic curry sauce.
Conclusion:
This Vegan Tofu Katsu Curry Bowl is the ultimate plant-based comfort food. The crispy tofu pairs beautifully with the creamy, spiced curry sauce, while the pickled vegetables and rice provide the perfect balance of texture and flavor. It’s a dish that feels indulgent but is made with wholesome ingredients, making it an excellent choice for any weeknight dinner or special occasion.
Vegan Tofu Katsu Curry Bowl: Crispy and Comforting
A crispy tofu katsu served with a richJapanese-inspired curry sauce, pickled vegetables, and rice, perfect for ahearty vegan dinner.
Ingredients
For the Tofu:
- 14 oz extra firm tofu pressed between paper towels for 15 minutes and then sliced
For the Curry Sauce:
- 15 oz can full-fat coconut milk
- 1 cup vegetable broth
- 1.5 tbsp all-purpose flour for gluten-free, use 2 tsp rice flour and 1 tbsp corn starch
- 1 tbsp curry powder
- 1/2 tsp garam masala
- 3/4 tsp salt
- 1/2 tsp sugar or maple syrup
- 1 tsp soy sauce tamari for gluten-free, coconut aminos for soy-free
- 1 tsp tomato paste or ketchup
- 1/2 tsp garlic powder
For the Breading:
- 1 cup Panko bread crumbs or other breadcrumbs, crushed if too large
- 1/4 tsp salt
- 1/4 tsp cayenne pepper optional
For the Bowl:
- Pickled vegetables such as carrots, radish, and cucumber
- Cooked rice
- Scallions for garnishing
- Asian chili sauce like sambal oelek
Instructions
- Prepare the Tofu: After pressing the tofu for 15 minutes to remove excess moisture, slice it into slabs about 1/2 inch thick. Set aside while preparing the breading and curry sauce.
Make the Curry Sauce:
- In a medium saucepan over medium heat, whisk together the coconut milk and vegetable broth.
- Gradually whisk in the flour (or rice flour and cornstarch for gluten-free) until the sauce begins to thicken.
- Stir in curry powder, garam masala, salt, sugar or maple syrup, soy sauce, tomato paste, and garlic powder. Simmer for 5-10 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Set aside, keeping it warm.
Bread the Tofu:
- In a shallow bowl, combine the Panko breadcrumbs, salt, and cayenne pepper (if using).
- Lightly coat each tofu slice in a bit of flour, then dip into water or a plant-based milk to moisten before pressing each side into the breadcrumb mixture, ensuring an even coating.
Cook the Tofu:
- Heat a large skillet over medium heat with enough oil to cover the bottom of the pan.
- Once the oil is hot, fry the breaded tofu slices for 2-3 minutes per side, or until golden and crispy.
- Take off the heat and transfer to a paper towel to absorb any excess oil.
Assemble the Bowl:
- In serving bowls, start with a bed of cooked rice.
- Arrange crispy tofu slices on top, then drizzle generously with the curry sauce.
- Add pickled vegetables on the side and garnish with scallions.
- If desired, add a spoonful of Asian chili sauce for a spicy kick.
- Serve: Enjoy your tofu katsu curry immediately, savoring the crispy tofu and the rich, aromatic curry sauce.