Vegan Katsu Curry
Dive into the flavors of Japan with this irresistible **Vegan Katsu Curry**, a plant-based twist on the classic comfort dish. Featuring crispy tofu slabs coated in golden panko breadcrumbs, this recipe pairs crunchy textures with a rich, aromatic curry sauce made from tender carrots, potatoes, and a medley of warm spices, including curry powder and turmeric. Simmered to perfection and thickened with a cornstarch slurry, the curry is bold, hearty, and completely dairy-free. Served over fluffy rice, this dish is a satisfying balance of indulgence and nourishment. Whether you're embracing vegan cuisine or simply craving a Japanese-inspired meal, this vegan katsu curry recipe delivers authentic flavor with a cruelty-free twist. Perfect for weeknight dinners or special occasions, this deliciously filling meal is sure to impress!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 0.5 cup all-purpose flour
- 0.5 cup unsweetened plant-based milk
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 1 medium carrot
- 1 medium potato
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 3 tablespoons water
- to taste salt and pepper
- 1.5 cups rice
Instructions
Press the tofu to remove excess moisture: wrap it in a towel and place a weighted object on top for 15-20 minutes.
Slice the tofu into 4 even slabs.
Set up a breading station: place flour in one bowl, plant-based milk in another, and panko breadcrumbs mixed with a pinch of salt and pepper in a third.
Dip each tofu slab first into the flour, then the plant-based milk, and finally coat with breadcrumbs, pressing gently to adhere.
Heat olive oil in a large pan over medium heat. Fry the breaded tofu slabs for 3-4 minutes on each side or until golden brown. Set aside on a paper towel-lined plate.
In the same pan, add more olive oil if necessary, and saute chopped onion, minced garlic, peeled and diced carrot, and diced potato for 5-7 minutes, until the onion is soft.
Add curry powder and turmeric, stir for 1 minute until fragrant.
Pour in vegetable broth, soy sauce, and sugar, and bring to a simmer. Cook for 15-20 minutes until vegetables are tender.
In a small bowl, mix cornstarch with water to make a slurry. Stir the slurry into the curry mixture and cook for an additional 3-4 minutes until thickened.
Cook rice as per package instructions while the curry simmers.
Season the curry to taste with salt and pepper, then serve it over the cooked rice alongside the crispy tofu slices.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 7860 mg | 342% | |
| Total Carbohydrate | 267.5 g | 97% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 39.9 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 964 mg | 74% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 2863 mg | 61% | |
*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.
