Vegan Tofu Katsu Curry
Crispy, golden-crusted tofu slabs draped in a deeply savory Japanese-style curry sauce — this is the kind of plant-based dinner that genuinely impresses. The tofu is pressed, breaded in seasoned panko, and pan-fried until it develops that satisfying crunch you'd expect from a classic katsu, all without a single animal product in sight. The curry sauce builds real depth from sautéed onion, carrot, garlic, and ginger, thickened with flour and Japanese curry powder and finished with a touch of soy sauce and maple syrup for that signature sweet-savory balance. Everything comes together over a bowl of fluffy short-grain rice, making it a complete, filling meal that serves four. One of the trickiest parts of recreating a dish like this without eggs or dairy is nailing the breading — here, unsweetened plant-based milk stands in seamlessly as the binder, and the panko crisps up beautifully in the pan. It's the kind of recipe that feels like a weekend project but is genuinely approachable on a weeknight once you get the rhythm down.
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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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