Vegan Tonkatsu
Indulge in the ultimate umami-packed experience with this Vegan Tonkatsu recipe, a plant-based twist on the beloved Japanese comfort food. Featuring crispy breaded tofu cutlets that are perfectly seasoned with soy sauce, Dijon mustard, smoked paprika, and garlic powder, this dish delivers all the satisfying crunch you'd expect — no meat required. The golden tofu is pan-fried to perfection and paired with a tangy homemade tonkatsu sauce, made with vegan Worcestershire sauce, ketchup, soy sauce, and a touch of maple syrup for balanced sweetness. Serve your tofu tonkatsu alongside steamed rice and shredded cabbage to create a well-rounded and delicious meal that’s sure to impress. With easy prep and vibrant flavor, this vegan recipe is an absolute must-try for fans of Japanese cuisine!
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Recipe Information
Ingredients
- 1 block (approximately 14 oz) Firm tofu
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 3 tablespoons Nutritional yeast
- 0.5 cup All-purpose flour (or gluten-free flour if needed)
- 0.5 cup Unsweetened plant-based milk
- 1 cup Panko breadcrumbs (ensure vegan)
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 cup Vegetable oil (for frying)
- 1 tablespoon Vegan Worcestershire sauce
- 3 tablespoons Ketchup
- 1 teaspoon Soy sauce (for tonkatsu sauce)
- 1 teaspoon Maple syrup
- 1 cup, shredded Cabbage (optional, for serving)
- 2 cups Cooked rice (optional, for serving)
Instructions
Press the tofu to remove excess moisture: Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object (like a skillet) on top. Let it sit for 15 minutes.
Slice the pressed tofu into 4 even 'cutlets' of about 1/2-inch thickness.
In a shallow bowl, combine soy sauce and Dijon mustard. Whisk until smooth. Use this mixture to marinate the tofu cutlets by brushing it on all sides. Set aside for 5 minutes.
Set up a breading station with three shallow dishes. In the first dish, add flour. In the second dish, pour plant-based milk. In the third dish, mix panko breadcrumbs, nutritional yeast, garlic powder, and smoked paprika.
Dredge each tofu cutlet in flour, then dip it into the plant-based milk, and finally coat it evenly in the panko mixture. Press gently to ensure the breadcrumbs stick.
Heat vegetable oil in a large skillet over medium heat. Add the breaded tofu cutlets to the skillet, frying 2–3 at a time to avoid overcrowding. Cook for 3–4 minutes per side, or until golden brown and crispy. Then transfer to a plate lined with paper towels to drain excess oil.
While the tofu is frying, prepare the tonkatsu sauce: In a small bowl, combine vegan Worcestershire sauce, ketchup, soy sauce, and maple syrup. Mix until smooth.
To serve, plate the tofu cutlets with shredded cabbage and cooked rice on the side. Drizzle tonkatsu sauce over the cutlets or serve it on the side for dipping. Enjoy!
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3038 mg | 132% | |
| Total Carbohydrate | 291.9 g | 106% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 26.6 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 903 mg | 69% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1718 mg | 37% | |
*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.
