Vegan Chicken Katsu

Crispy, flavorful, and 100% plant-based, this Vegan Chicken Katsu is a delicious twist on the classic Japanese comfort dish. Featuring extra-firm tofu soaked in a savory marinade of soy sauce, vegetable broth, and a hint of maple syrup, these cutlets are coated in a perfectly seasoned panko breadcrumb crust before being pan-fried to golden perfection. The recipe achieves all the crunch you’d expect from traditional katsu while staying completely vegan. Serve these irresistibly crispy tofu cutlets over fluffy steamed rice and pair with a tangy, homemade vegan tonkatsu sauce for a meal that’s hearty, satisfying, and packed with flavor. With just 20 minutes of prep and simple ingredients, this is a plant-based dinner that will impress vegans and non-vegans alike! Perfect for weeknights or special occasions, this Vegan Chicken Katsu strikes the perfect balance of comfort and elegance.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Drain and press the tofu to remove excess moisture. Slice the tofu block into 8 even cutlets.

Step 2

In a shallow dish, combine soy sauce, vegetable broth, maple syrup, ground ginger, and garlic powder. Whisk to mix well.

Step 3

Place the tofu cutlets in the marinade, ensuring they're fully submerged. Marinate for at least 30 minutes, turning occasionally.

Step 4

In a bowl, mix flour with almond milk to make a batter. In a separate dish, combine the breadcrumbs, panko, salt, and black pepper.

Step 5

Remove the tofu cutlets from the marinade and pat them dry with a paper towel.

Step 6

Dip each tofu cutlet into the batter, ensuring it's coated on all sides.

Step 7

Press each battered cutlet into the breadcrumb mixture, ensuring even coating on both sides.

Step 8

Heat vegetable oil in a large skillet over medium heat.

Step 9

Fry the cutlets for about 4-5 minutes on each side until golden brown and crispy. Adjust heat as necessary to prevent burning.

Step 10

Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.

Step 11

Serve the vegan chicken katsu with steamed rice and a side of vegan tonkatsu sauce or your favorite dip.

Nutrition Facts

Serving size	(1077.8g)

Amount per serving	% Daily Value*
Calories	2035.3

Total Fat 95.8g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 34.7g
Cholesterol 0mg	0%
Sodium 5059.1mg	0%
Total Carbohydrate 215.8g	0%
Dietary Fiber 20.0g	0%
Total Sugars 30.6g
Protein 98.5g	0%

Vitamin D 43.9IU	0%
Calcium 3051.3mg	0%
Iron 22.9mg	0%
Potassium 1612.4mg	0%

*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.

Source of Calories

Fat: 40.7%

Protein: 18.6%

Carbs: 40.7%