Vegan Tonkatsu

Crispy, savory, and completely plant-based, this Vegan Tonkatsu offers an irresistible twist on a Japanese comfort food classic. Perfectly seasoned tofu "cutlets" are marinated, breaded with crunchy panko, and pan-fried to golden perfection. The dish is elevated with a tangy, homemade vegan tonkatsu sauce that blends the umami of Worcestershire with the sweetness of maple syrup. Serve these cutlets alongside tender shredded cabbage and fluffy steamed rice for a satisfying, well-rounded meal. Whether you're a seasoned vegan or just exploring plant-based alternatives, this easy-to-make recipe delivers bold flavors and a satisfying crunch in every bite.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

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)

Directions

Step 1

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.

Step 2

Slice the pressed tofu into 4 even 'cutlets' of about 1/2-inch thickness.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	(1427.0g)

Amount per serving	% Daily Value*
Calories	2759.7

Total Fat 145.5g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3037.5mg	0%
Total Carbohydrate 291.9g	0%
Dietary Fiber 18.3g	0%
Total Sugars 26.6g
Protein 85.7g	0%

Vitamin D 50IU	0%
Calcium 902.6mg	0%
Iron 14.3mg	0%
Potassium 1718.4mg	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: 46.4%

Protein: 12.2%

Carbs: 41.4%