Vegan Pork Tonkatsu
Indulge in a plant-based twist on the classic Japanese comfort food with this Vegan Pork Tonkatsu recipe! Made with canned young green jackfruit, which mimics the tender texture of pork, this dish is marinated in a savory blend of soy sauce, rice vinegar, maple syrup, and smoked paprika for a burst of umami flavor. Coated in crispy panko breadcrumbs and cooked to golden perfection, these jackfruit bites deliver the ultimate crunch while staying 100% vegan. Pair it with shredded cabbage and a drizzle of tangy tonkatsu sauce to round out the meal. Ready in under an hour, this cruelty-free rendition of tonkatsu is perfect for impressing guests or elevating your weeknight dinner.
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Recipe Information
Ingredients
- 1 can (20 oz) canned young green jackfruit
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 cup all-purpose flour
- 0.5 cup unsweetened almond milk
- 1 cup panko breadcrumbs
- 3 tablespoons olive oil
- 2 cups shredded cabbage
- 0.5 cup tonkatsu sauce
Instructions
Drain and rinse the canned jackfruit thoroughly. Pat dry with a paper towel.
In a bowl, combine soy sauce, rice vinegar, maple syrup, garlic powder, onion powder, and smoked paprika. Add the jackfruit to the marinade and mix well. Allow to sit for at least 15 minutes to absorb flavors.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Remove the jackfruit pieces from the marinade, gently flatten them with your palms, and place them onto the baking sheet.
Sprinkle flour over the jackfruit, ensuring each piece is lightly coated.
In a small bowl, combine almond milk with a pinch of salt.
Dip each floured jackfruit piece into the almond milk, then coat thoroughly with panko breadcrumbs.
Heat olive oil in a non-stick pan over medium heat. Fry the breaded jackfruit until golden brown on each side, about 3 minutes per side.
Transfer the fried jackfruit to the prepared baking sheet and bake in the oven for 15 minutes.
Serve the vegan pork tonkatsu with shredded cabbage on the side and drizzle with tonkatsu sauce.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3374 mg | 147% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 62.6 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 571 mg | 44% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3334 mg | 71% | |
*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.
