Tofu katsu curry. Simple, elegant and totally delicious.
Surprisingly, cornflakes aren’t always vegan. Tut. We use a gluten-free version, which is vegan-friendly. So worth giving that a go if you’re having trouble finding them.
Oh, and don’t forget our debut cookbook So Vegan in 5 is out now.
The book features over 100 simple 5-ingredient recipes, making it easier than ever before to cook delicious vegan food!
We hope you enjoy the recipe,
Roxy & Ben
Tofu Katsu Curry 🍛
Full recipe: sovegan.co/katsu
Posted by So Vegan on Thursday, 24 January 2019
Tofu Katsu CurryRoxy, So Vegan Tofu katsu curry. Simple, elegant and totally delicious. Surprisingly, cornflakes aren’t always vegan. Tut. We use a gluten-free version, which is vegan-friendly.… Print This
For the tofu:
- 35g (1.2oz) plain flour
- 60ml (1/4 cup) plant based milk
- 80g (2.8oz) vegan-friendly cornflakes
- 300g (10.5oz) extra firm tofu
For the sauce:
- 1/2 onion
- 2 medium carrots
- 2 garlic cloves
- 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 jasmine rice
- 2 handfuls of mixed salad leaves
- 1 spring onion
The cupboard essentials:
- olive oil
- Preheat the oven to 180°C / 356°F fan-assisted.
- On a small plate combine the flour with generous pinches of salt and pepper. Transfer the milk to another separate plate (use a plate with raised edges to prevent the milk spilling!). Pour the cornflakes into a tea towel and crush them with a rolling pin until fine, then transfer to a third separate plate.
- Drain the tofu and press it gently to remove any excess moisture. Then slice the tofu into 1cm (1/3 inch) thick slices, then coat all over in the flour mixture, then dunk fully in the milk and finally cover all over in the crushed cornflakes.
- Heat a little oil in a frying pan on a medium heat and once hot add the tofu slices 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.
- Meanwhile, roughly chop the onion and slice the carrots into 0.5cm (1/5 inch) thick rings, then and add both to the frying pan you used earlier (add an extra splash of olive oil to the pan if needed) and fry for 7 minutes on a medium heat.
- Peel and dice the garlic, then add it to the frying pan 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 to taste. 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 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 and top with a few slices of the tofu.
- To finish, slice the spring onion thinly and sprinkle over each serving. Enjoy!