Vegan Tofu Katsu Curry Recipe

This tofu katsu curry is a tasty vegan and vegetarian recipe which is a great alternative to chicken katsu curry.

It’s easily mistaken for chicken and even tastes like the real thing, which is thanks to the curry sauce and panko breadcrumbs which coats the tofu.

This recipe is ideal for Friday nights or weekends but also can be a healthy meal prep because you can save the curry sauce and rice, while the tofu is easy to reheat.

Recipe ingredients

This recipe substitutes tofu for chicken which can be ideal if you’re looking for a vegan or vegetarian recipe, or even something which is lighter. Personally, I love this recipe because it’s a great way of making the most out of tofu.

1) Extra-Firm Tofu

This is the key ingredient to replace the chicken. In fact, you can make tofu look exactly like chicken and this recipe is an example. By using panko breadcrumbs, you could not tell the difference, and it will taste the same (compared to chicken breasts). You can also season the tofu with some curry powder or paprika for extra flavor.

2) Panko Breadcrumbs

Panko breadcrumbs are flaky, light and crunchy which is essential for this recipe.

3) Homemade Curry Sauce

Here is where the main flavor comes in, and it is because of the curry sauce. Here is what you need:

  • Onion
  • Carrot
  • Garlic and Ginger Paste
  • Curry Powder
  • Maple Syrup
  • Soy Sauce
  • Cornstarch
  • Coconut Milk or Vegetable Stock

Simply use a hand blender once it’s cooked. You can keep any leftover sauce stored in a mason jar for any future recipes.

How to make tofu katsu curry

Ensure you press and squeeze out as much moisture as possible. This tofu press is perfect, but you can also put something heavy such as a frying pan on top.

It’s easier to slice the tofu once it’s fully pressed. You can simply slice it in half to make it look like chicken breasts. Dip each tofu in the cornstarch and water, followed by the panko breadcrumbs. Fry with vegetable oil for 5 minutes each side.

To make the curry sauce, simply add all ingredients to the sauce pan and allow it to cook. Add with coconut milk or vegetable stock at the end.

Add it to a high speed blender or use a hand blender to make the curry sauce. You can store the leftovers in a mason jar or use it for a meal prep recipe.

Tofu katsu curry meal prep

If you’re looking for a vegan meal prep idea, this tofu katsu curry is a great way to create make-ahead meals.

Tofu katsu curry in a meal prep container

Recipe FAQ

How many calories in tofu katsu curry?

This was a meal prep recipe and I managed to make three portions from this exact recipe. According to MyFitnessPal and the ingredients I used, each portion of the tofu katsu curry with rice and salad is 400 calories (kcal).

I was very happy with this experiment because it is very macro-friendly and so tasty. Also, I prefer this over chicken and it was a nice change.

Tofu Katsu Curry

Mani
 
This tofu katsu curry is a tasty vegan and vegetarian recipe which is a great alternative to chicken katsu curry.
It's easily mistaken for chicken and even tastes like the real thing, which is thanks to the curry sauce and panko breadcrumbs which coats the tofu.
This recipe is ideal for Friday nights or weekends but also can be a healthy meal prep because you can save the curry sauce and rice, while the tofu is easy to reheat.
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Cuisine Japanese
Servings 2 servings
Calories 400 kcal

Ingredients
  

  • 1 Tofu
  • 1 cup rice
  • 2 tbsp cornstarch
  • 1 tbsp paprika
  • 1/2 cup water
  • 1 cup panko breadcrumbs
  • 1 large onion finely chopped
  • 1 Large Carrot finely chopped
  • 1 tbsp vegetable oil
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2 tbsp curry powder
  • 1 tsp Chili Flakes
  • 1 tbsp maple syrup
  • 1 tsp Light Soy Sauce
  • 1 tbsp cornstarch
  • 400 g Coconut Milk
  • Green Leafy Salad
  • 1 Spring Onion finely chopped

Instructions
 

  • Press and drain the tofu.
  • In a saucepan, on medium-high, add the onion, carrots, garlic and ginger paste. Fry for 5 minutes.
  • Add the curry powder, maple syrup, soy sauce and cornstatch. Stir to combine.
  • Add the cocnut milk or vegetable stock.
  • Use a hand blender to mix into a fine sauce. Continue to cook for another 5 minutes on low heat.
  • Once the tofu has been drained. Slice and add it to the cornstarch and water, followed by the panko breadcrumbs, until all the tofu is fully coated.
  • Add vegetable oil to a large saucepan which is on high heat.
  • Add tofu and fry for 8-10 minutes, until they are golden brown on all sides. Temporarily add to separate plate and paper towel.
  • Add the cooked rice to your plate, followed by the tofu chunks, leafy greens and curry sauce.

Notes

  • Refrigerate up to 3-4 days.
  • For best results, use a hand blender or high speed blender, to make the curry sauce.
  • Nutritional information includes only the rice and tofu katsu curry.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 51.6gProtein: 24gFat: 11.6gSaturated Fat: 2gPolyunsaturated Fat: 7.9gSodium: 1138mgFiber: 7gSugar: 5.5g
Keyword Tofu katsu curry, tofu katsu curry recipe, vegan tofu katsu curry
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