Vegan Katsudon

Transform your weeknight dinner routine with this mouthwatering Vegan Katsudon, a plant-based twist on the classic Japanese comfort food. This dish features golden, crispy tofu cutlets coated in panko breadcrumbs, served atop fluffy short-grain rice and draped in a savory onion-and-shiitake mushroom broth seasoned with soy sauce, mirin, and a touch of rice vinegar. With its perfect balance of textures and umami-packed flavors, this recipe captures the essence of traditional Katsudon while remaining completely vegan. Quick to prepare in just under an hour, it’s ideal for busy evenings yet impressive enough to wow your guests. Garnished with fresh green onions and slivers of nori, each bowl is a flavorful, nourishing experience that’s as beautiful as it is satisfying.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 3 tablespoons soy sauce
• 1 tablespoon maple syrup
• 0.5 teaspoon ground ginger
• 0.5 teaspoon garlic powder
• 4 tablespoons cornstarch
• 1 cup panko breadcrumbs
• 4 tablespoons vegetable oil
• 1 medium yellow onion
• 150 grams shiitake mushrooms
• 1 tablespoon rice vinegar
• 2 tablespoons mirin
• 1 cup vegetable broth
• 4 cups cooked short-grain rice
• 2 stalks green onions
• 2 sheets nori sheets

Directions

Step 1

First, press the tofu to remove excess moisture. Wrap the tofu block in a clean towel and place a heavy object on top for about 15 minutes.

Step 2

In a shallow dish, combine 2 tablespoons of soy sauce, maple syrup, ground ginger, and garlic powder for the marinade.

Step 3

Slice the pressed tofu into 4 rectangular cutlets, then immerse them in the marinade. Let them sit for at least 10 minutes on each side, turning halfway.

Step 4

In another shallow dish, place the cornstarch. In a separate dish, spread out the panko breadcrumbs.

Step 5

Dip each marinated tofu cutlet into cornstarch, ensuring all sides are covered, then coat them in the panko breadcrumbs.

Step 6

Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Cook the tofu cutlets for about 5 minutes on each side or until golden brown and crispy.

Step 7

Set the fried tofu cutlets aside on paper towels to drain excess oil.

Step 8

Thinly slice the yellow onion and shiitake mushrooms. Chop the green onions for garnish and cut the nori sheets into thin strips.

Step 9

In the same pan, add another 2 tablespoons of vegetable oil and sauté the onions and mushrooms until softened, about 5 minutes.

Step 10

Add the remaining tablespoon of soy sauce, rice vinegar, mirin, and vegetable broth to the pan. Bring to a simmer and cook for an additional 5 minutes.

Step 11

Place the cooked short-grain rice into serving bowls. Slice the crispy tofu cutlets and place them on top of the rice.

Step 12

Spoon the onion and mushroom mixture over the tofu and rice. Garnish with chopped green onions and nori strips.

Step 13

Serve immediately and enjoy the savory flavors of Vegan Katsudon!

Nutrition Facts

Serving size	(1977.2g)

Amount per serving	% Daily Value*
Calories	2503.9

Total Fat 77.8g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 34.4g
Cholesterol 0mg	0%
Sodium 2784.9mg	0%
Total Carbohydrate 380.3g	0%
Dietary Fiber 20.0g	0%
Total Sugars 51.0g
Protein 83.7g	0%

Vitamin D 27IU	0%
Calcium 818.5mg	0%
Iron 13.1mg	0%
Potassium 2276.6mg	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: 27.4%

Protein: 13.1%

Carbs: 59.5%