Katsu is a traditional Japanese dish which originates from the word ‘tonkatsu’, meaning breaded pork cutlet.
Countless variations of this famous dish now exist, including ‘chicken katsu’, which is becoming increasingly popular in Western society.
Our tofu katsu curry is a tribute to this wonderful dish.
We fry breaded tofu and serve it with an amazing curry sauce.
It’s delicious and comforting, and surprisingly straightforward.
- Not all cornflakes are vegan. If you can’t find vegan-friendly cornflakes, you can also use breadcrumbs such as panko.
- Coconut cream is the thick cream which usually sets at the top of a tin of full-fat coconut milk. You can always check before you buy the tin by lightly shaking it: if you can’t hear any liquid sloshing around, then the cream has probably set at the top.
- We prefer to bake our breaded tofu after frying, which makes it extra crispy. However this step is optional and you could speed up the recipe by cooking the sauce first and serving the tofu after frying it in the pan.
For the tofu:
- 4 tbsp plain flour
- salt + pepper
- 4 tbsp plant-based milk
- 80g (2.8oz) vegan-friendly cornflakes
- 300g (10.5oz) extra firm tofu, pressed + sliced 1cm (1/3”) thick
- vegetable oil
For the sauce:
- 1/2 onion, roughly chopped
- 2 medium carrots, sliced
- 2 garlic cloves, peeled + finely chopped
- 1/2 tbsp curry powder
- 1/2 tsp garam masala
- 1 tbsp plain flour
- 300ml (10.1fl.oz) vegetable stock
- 2 tbsp coconut cream
- 150g (5.3oz) jasmine rice
- 2 handfuls of mixed salad leaves
- 1 spring onion, sliced
- Preheat the oven to 180°C fan / 400°F.
- On a small plate combine the flour with generous pinches of salt and pepper. Transfer the milk to a shallow bowl. Pour the cornflakes into a tea towel and crush them with a rolling pin until fine, then transfer to a third separate plate.
- Coat the tofu slices in the flour mixture, then dunk them fully in the milk and finally cover them all over in the crushed cornflakes.
- Heat a little oil in a frying pan on a medium heat. Once hot add the tofu and fry for 2-3 mins on each side until crispy. Then transfer the tofu slices to a baking tray and bake in the oven for 15 minutes.
- Add the onion and carrots to the same frying pan (add an extra splash of vegetable oil) to the pan if needed and fry for 7 minutes on a medium heat.
- Add the garlic and fry for 2 minutes. Add the curry powder, garam masala and plain flour to the pan and fry for 1 minute, stirring frequently. Pour in the vegetable stock, bring the sauce to the boil, then reduce the heat and simmer for 10-15 minutes or until the carrots are soft.
- Cook the rice as per the packet instructions.
- Stir 2 tbsp of coconut cream into the sauce and season to taste with salt and pepper. Then transfer the sauce to a blender and blend until smooth. If the sauce is too thick, add a little more water until it’s smooth and slightly runny.
- To serve, place a portion of rice into each bowl with a handful of mixed salad leaves, then pour in half the sauce for each portion, top with a few slices of the tofu and sliced spring onion.