All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Tofu Katsu Curry

gluten free
wheat free
2 spoon difficulty rating

45

Serves: 4

Tofu Katsu Curry

This is truly delicious and one of Japan's most popular dishes... we can see why! If you're short of time and fancy a quick version of this recipe then try our 'Cheatin' Tofu Katsu Curry'

This recipe is taken straight from our lovely Winter Recipe Guide. Available here for just £3 (over 25 recipes)!

Ingredients: 

  • 400g brown/wholegrain rice 

Sauce

  • 1 tbsp vegetable oil 
  • 2 onions (finely diced)
  • 5 cloves garlic (finely diced)
  • 4 carrots, peeled and chopped 
  • 4 tbsp plain flour 
  • 2 tbsp medium curry powder 
  • 1 tsp garam masala
  • 1200ml/5 cups stock 
  • 1 tbsp vegan syrup (eg maple, agave) 
  • 2 bay leaves 
  • 2 tbsp soya sauce 

Tofu

  • 800g/28-30oz firm tofu (eg 2 packets of Cauldron or similar)
  • 240g/8-9oz panko breadcrumbs (eg 2 packets of Blue Dragon or use GF breadcrumbs if necessary)
  • 5 tbsp plain flour (or use GF if necessary)
  • 5 tbsp water
  • Vegetable oil for deep frying

Method: 

Sauce

  1. Fry the onion in a little oil until soft and golden. 
  2. Add the carrots and sweat for 10-15 minutes (with the lid on) until they soften and begin to caramelise. 
  3. Add the garlic and stir for a further minute. 
  4. Stir in the flour, garam masala and curry powder and cook for a minute. 
  5. Pour in the stock slowly and gradually to avoid lumps. 
  6. Add the soya sauce, vegan syrup and bay leaf. Bring to the boil then reduce the heat and simmer for 20-30 minutes so the sauce has thickened but is still pouring consistency. 
  7. You can either keep the sauce chunky or pass through a sieve if you’d like it smooth. 

Tofu

  1. Unwrap the tofu, drain and place in a colander. Cover with a clean tea towel or kitchen towel, then a plate. Place weights or tins of food on top. Let it drain over the sink and leave for 30 minutes minimum. 
  2. Slice each block of tofu in half lengthways. 
  3. Mix the flour and water into a paste in a wide bowl and set aside. Add a little more flour or water if necessary, to create a thick, smooth paste.
  4. Empty the panko breadcrumbs into a wide bowl and set aside. 
  5. Dip each chunk of tofu into the flour/water paste and make sure it is thoroughly covered. 
  6. Immediately dip the tofu chunks into the bowl of panko breadcrumbs. Again cover thoroughly, pressing the breadcrumbs into the tofu. 
  7. If you don't want to deep fry your tofu then heat the oven to 180ºC (fan)/350ºF/Gas Mark 4 and cook for 20 minutes (or until golden), turning once. OR
  8. Heat a medium saucepan half full of vegetable oil on med-high heat or use a deep fat fryer. 
  9. Lower the tofu chunks into the hot fat and cook for a few minutes or until golden brown and crisp. 
  10. Remove each piece with a slotted turner and place on kitchen roll to soak up the excess oil until ready to serve.

Assembly

  1. Serve on a bed of rice. 
  2. Slice the tofu and drizzle with the curry sauce. 
  3. Optional: garnish with chillis, carrot and spring onion. 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Chilli Hotpot with Black Beans, Lentils & Chocolate
This is a simple, hearty dish that lends itself to bulk cooking. We've used tinned beans and lentils for speed...See recipe »
One Pot 'Chicken' Jambalaya
Try our version of a New Orleans favourite! It's only one pot too so save time on the dreaded washing...See recipe »
Classic Carrot Cake
Wow your friends and family with this deliciously moist carrot cake! It's really simple to make and perfect with a...See recipe »
Hot Cross Buns With Marmalade Glaze
Not just for Easter, these buns make a perfect breakfast or snack anytime of the year. Toast, spread with dairyfree...See recipe »
Artichoke Fish Cakes with Dill Mayo
You won’t believe how convincing these fishcakes are – in appearance, texture and taste. Delicious served with a salad for...See recipe »
Quick & Easy Filet-No-Fish
This is our super easy version of a filet-no-fish! Grab a slice of tofu, mix up a paste and fry...See recipe »
No-bake Light & Fluffy Vanilla Cheesecake (no cashews)
This is our version of the new Frankie & Benny's vegan vanilla Oreo cheesecake. It's so quick to make and...See recipe »
THIS Isn't Chicken Vietnamese Curry
This is our version of a PHO favourite! Lots of delicious veggies, creamy coconut milk, fragrant spices, toasted cashews, crispy...See recipe »
Cheesecake Brownies
Take two of the best desserts ever, mix them together and what have you got... a decadent and outrageously delicious...See recipe »
Creamy Squash Pasta
A quick, easy and deliciously hearty recipe by the fabulous Bianca Zapatka!See recipe »
15 Minute Flourless Choc Chip Banana Muffins
I don’t usually toot my own horn, but these are genius! My daughter and husband both love them and I...See recipe »
Chinese Omelette
This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly...See recipe »
No-bake Millionaire's Shortbread
Despite being so decadent and delicious, this is partly raw and contains no refined sugar. Tasty and (almost) guilt-free :)See recipe »
Roast Parsnip & Cashew Curry
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it's definitely a crowd-pleaser...See recipe »
Black Forest Gateau Smoothie
This smoothie is so incredibly indulgent and delicious, you can't believe it's made from fruit - you can have it...See recipe »