Vegetarian Tonkatsu

Crispy, golden, and utterly satisfying, this Vegetarian Tonkatsu is a plant-based twist on the Japanese comfort food classic. Made with hearty slices of eggplant and pressed tofu, each piece is coated in a crunchy panko crust, fried to perfection, and served with a savory-sweet drizzle of tangy tonkatsu sauce. This recipe captures the texture and flavor of traditional tonkatsu without the meat, offering a delightful fusion of crispiness and tender center. Pair it with steamed white rice, a refreshing heap of shredded green cabbage, and a sprinkle of sesame seeds for a complete and vibrant meal. Perfect for weeknight dinners or special occasions, this easy homemade recipe brings authentic Japanese flavors to your vegetarian kitchen in just 35 minutes.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 piece eggplant (medium-sized, sliced into 1/2-inch rounds)
• 1 block extra-firm tofu (pressed and sliced into 1/2-inch thick cutlets)
• 0.5 cup all-purpose flour
• 2 pieces large eggs
• 1 cup panko breadcrumbs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups vegetable oil (for frying)
• 0.5 cup tonkatsu sauce (store-bought or homemade)
• 2 cups shredded green cabbage (for serving)
• 2 cups white rice (steamed, for serving)
• 1 teaspoon optional garnish: sesame seeds

Directions

Step 1

Prepare the tofu by wrapping it in a clean kitchen towel, placing a heavy object on top, and pressing it for 10-15 minutes to remove excess moisture. Slice into 1/2-inch thick cutlets once pressed.

Step 2

Slice the eggplant into 1/2-inch thick rounds and sprinkle a pinch of salt over them. Let them sit for 10 minutes to draw out some moisture, then pat them dry with a paper towel.

Step 3

Prepare a breading station with three shallow bowls: one with flour mixed with salt and pepper, the second with beaten eggs, and the third with panko breadcrumbs.

Step 4

Dip each tofu slice and eggplant round into the flour first, ensuring an even coating. Then dip it into the egg mixture, allowing any excess to drip off, and finally coat it generously in panko breadcrumbs.

Step 5

In a large skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping in a breadcrumb—it should sizzle immediately but not burn.

Step 6

Carefully place the breaded tofu and eggplant into the hot oil, frying them in batches to avoid overcrowding the pan. Fry for 2-3 minutes on each side until golden brown and crispy. Remove and place on a wire rack or paper towel-lined plate to drain excess oil.

Step 7

Serve the Vegetarian Tonkatsu immediately with shredded green cabbage, steamed white rice, and a generous drizzle of tonkatsu sauce. Optionally, garnish with sesame seeds for added texture and flavor.

Nutrition Facts

Serving size	(1918.9g)

Amount per serving	% Daily Value*
Calories	5709.5

Total Fat 503.9g	0%
Saturated Fat 73.2g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 4483.1mg	0%
Total Carbohydrate 277.8g	0%
Dietary Fiber 21.5g	0%
Total Sugars 56.2g
Protein 73.5g	0%

Vitamin D 80IU	0%
Calcium 1054.3mg	0%
Iron 15.7mg	0%
Potassium 1719.6mg	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: 76.3%

Protein: 4.9%

Carbs: 18.7%