Rye Free Vegan Tofu Katsu Curry

Total time1 hr 15 min

Prep time25 min

Cook time35 min

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Ingredients

4 servings

For the tofu katsu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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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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