Vegan Katsu Curry

Elevate your plant-based dining experience with this hearty Vegan Katsu Curry, a Japanese-inspired comfort dish bursting with bold flavors and satisfying textures. Crispy golden tofu, coated in a crunchy panko breadcrumb crust, takes center stage alongside a rich, savory curry sauce made with tender carrots, potatoes, and a fragrant blend of curry powder and turmeric. This recipe is a perfect balance of crispy and creamy, with the curry thickened to perfection using a cornstarch slurry and infused with soy sauce and a touch of sweetness. Served over a bed of fluffy rice, it’s a wholesome and indulgent meal that’s completely vegan. Ready in just over an hour, this dish is perfect for weeknight dinners or impressing guests with its restaurant-quality appeal. Discover the ultimate way to enjoy Japanese katsu curry, cruelty-free!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

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
• 0 to taste salt and pepper
• 1.5 cups rice

Directions

Step 1

Press the tofu to remove excess moisture: wrap it in a towel and place a weighted object on top for 15-20 minutes.

Step 2

Slice the tofu into 4 even slabs.

Step 3

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.

Step 4

Dip each tofu slab first into the flour, then the plant-based milk, and finally coat with breadcrumbs, pressing gently to adhere.

Step 5

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.

Step 6

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.

Step 7

Add curry powder and turmeric, stir for 1 minute until fragrant.

Step 8

Pour in vegetable broth, soy sauce, and sugar, and bring to a simmer. Cook for 15-20 minutes until vegetables are tender.

Step 9

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.

Step 10

Cook rice as per package instructions while the curry simmers.

Step 11

Season the curry to taste with salt and pepper, then serve it over the cooked rice alongside the crispy tofu slices.

Nutrition Facts

Serving size	(1847.0g)

Amount per serving	% Daily Value*
Calories	1890.1

Total Fat 62.0g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 6.2g
Cholesterol 4.5mg	0%
Sodium 7860.3mg	0%
Total Carbohydrate 267.5g	0%
Dietary Fiber 21.9g	0%
Total Sugars 39.9g
Protein 79.6g	0%

Vitamin D 50IU	0%
Calcium 963.6mg	0%
Iron 27.9mg	0%
Potassium 2862.7mg	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: 28.7%

Protein: 16.4%

Carbs: 55.0%