Eggless Vegan Tofu Katsu Curry
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Learn more →Ingredients
4 servings
For the tofu katsu
- 1 block (14 oz) extra-firm tofu
- ½ cup all-purpose flour
- ½ cup unsweetened plant-based milk
- 1 cup vegan panko breadcrumbs
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil, for frying
For the curry sauce
- 1 tbsp neutral oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and cut into ½-inch pieces
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp all-purpose flour
- 2 tbsp japanese curry powder
- 1 tbsp tomato paste
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 1 tsp maple syrup
For serving
- 2 cups cooked short-grain white rice
- 2 tbsp thinly sliced scallions (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy skillet or cutting board on top, for 15 minutes until most of the surface moisture is released.
- 2
While the tofu presses, start the curry sauce. Heat 1 tbsp neutral oil in a medium saucepan over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
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