Vegan Chicken Katsu
Transform your dinner routine with this irresistible Vegan Chicken Katsu recipe, a plant-based twist on the Japanese comfort food classic. Made with protein-packed extra-firm tofu, this dish showcases a crispy golden crust thanks to a double layer of breadcrumbs and panko, balanced by a subtly sweet and umami marinade infused with soy sauce, maple syrup, garlic, and ginger. Perfectly pan-fried to crunchy perfection, these vegan cutlets are easy to prepare and ideal for impressing guests or satisfying cravings. Pair with steamed rice and a tangy vegan tonkatsu sauce for a restaurant-worthy experience at home. Whether you're a seasoned vegan or simply looking for meat-free inspiration, this recipe delivers bold flavors, a stunning presentation, and wholesome goodness in every bite!
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 2 tablespoons soy sauce
- 1 cup vegetable broth
- 1 tablespoon maple syrup
- 0.5 teaspoon ground ginger
- 0.5 teaspoon garlic powder
- 0.5 cup all-purpose flour
- 0.5 cup unsweetened almond milk
- 1 cup breadcrumbs
- 1 cup panko breadcrumbs
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup vegetable oil
Instructions
Drain and press the tofu to remove excess moisture. Slice the tofu block into 8 even cutlets.
In a shallow dish, combine soy sauce, vegetable broth, maple syrup, ground ginger, and garlic powder. Whisk to mix well.
Place the tofu cutlets in the marinade, ensuring they're fully submerged. Marinate for at least 30 minutes, turning occasionally.
In a bowl, mix flour with almond milk to make a batter. In a separate dish, combine the breadcrumbs, panko, salt, and black pepper.
Remove the tofu cutlets from the marinade and pat them dry with a paper towel.
Dip each tofu cutlet into the batter, ensuring it's coated on all sides.
Press each battered cutlet into the breadcrumb mixture, ensuring even coating on both sides.
Heat vegetable oil in a large skillet over medium heat.
Fry the cutlets for about 4-5 minutes on each side until golden brown and crispy. Adjust heat as necessary to prevent burning.
Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
Serve the vegan chicken katsu with steamed rice and a side of vegan tonkatsu sauce or your favorite dip.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 34.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4510 mg | 196% | |
| Total Carbohydrate | 259.9 g | 95% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 33.2 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1838 mg | 141% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1443 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
