Tofu Katsu Curry Recipe (Vegan) (2024)

Published: , Modified: , By: Michelle Alston

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This Tofu Katsu Curry is a simple, but very tasty dish.Extra firm tofuis coated inpanko breadcrumbsand then fried until crispy. Served with a homemadeJapanese-style curry sauce, sticky rice and some veggies, this is my kind of vegan comfort food.

Tofu Katsu Curry Recipe (Vegan) (1)

This vegan tofu katsu is a regular on our weekly rotation. It's a firm, family favourite that always goes down a treat. Thecrispy breaded tofuis cooked to perfection and thekatsu curry sauceis so delicious, I could easily just eat that straight out of the saucepan!

To suit the whole family I make this dish mild enough for everyone to enjoy it. But that doesn't mean it scrimps on flavour! This is my interpretation with avegan spinon this very popular Japanese dish. I hope you love it as much as we do. And if you like Japanese-inspired food then you may also like my Miso Aubergines.

🔍 What Is Katsu?

Traditionally Katsu is a crispy fried cutlet of meat or seafood made with flaky Japanese panko breadcrumbs. It is very similar to a German schnitzel, Katsu is one of many Western foods that has been adopted and adapted to suit local tastes and has become a key part of Japanese cuisine.

According to Nami from Just One Cookbook, Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. It is the ultimate comfort dish in Japan. We couldn't agree more, it is perfect comfort food.

🛒 What You'll Need

Tofu Katsu Curry Recipe (Vegan) (2)
  • Tofu -Extra-firm tofu is best for this recipe. You will find it in all the big supermarkets now. I use an extra-largeblock of tofu.
  • Curry Powder- If you're not familiar withcurry powder, it is a blend of spices similar togaram masala. I wouldn't substitute this powder forgaram masalathough. You will find this in the spice section of your supermarket. The brand I use is Sharwoods, just in case you are looking online for it. I have made this curry sauce with mild or mediumcurry powderand the mild powder wins every single time.
  • Vegetable Stock-I make my stock using a level teaspoon of vegan vegetable bullion and 300 ml of freshly boiled water.
  • Panko Breadcrumbs-These breadcrumbs are Japanese but are widely available in bigger supermarkets. They are crispier than regular breadcrumbs and perfect for making katsu.
  • Coconut Milk-Full-fatcoconut milkis best here, but you can also use low-fatcoconut milkif you want.
Tofu Katsu Curry Recipe (Vegan) (3)

🔪 How To Make Vegan Tofu Katsu Curry

This is just a quick visual step-by-step guide. Please see the recipe card below for the full instructions

  1. Press the tofu. You can do this by using atofu pressor by applying weight to the tofu to remove anyexcess water. I do this by placing the tofu in asingle layeron abaking traylined withpaper towels. Cover the tofu with morekitchen paperand place anotherbaking trayon the tofu. Next, I add 4 tins of beans on the top tray and leave it to sit for about 40 minutes. When you remove the cans and the top tray you will see that thepaper towelshave absorbed theexcess moisture.
  2. Heat some oil in alarge pan, add the onion and a pinch of sea salt and cook for a few minutes over low tomedium heat. Add the carrots and cook until the onions are soft and the carrots are tender. Add the garlic and ginger and cook until they release their aromas, just a minute or two.
Tofu Katsu Curry Recipe (Vegan) (4)

3. Add thecurry powderand the turmeric and cook for a minute. Then add the flour and stir well. Cook for a minute then pour in the stock slowly, stirring all the time.

Tofu Katsu Curry Recipe (Vegan) (5)

4. Reserve 4 or 5 tablespoons ofcoconut milkthen pour the remainingcoconut milkinto the sauce. Stir in half a tablespoon ofsoy sauceand one or two teaspoons ofmaple syrup. Season with salt and pepper and leave to simmer. Stir often to avoid burning. Once the sauce is nice and thick you can blend the sauce in a blender when you are ready to serve it.

Tofu Katsu Curry Recipe (Vegan) (6)

5. Add plain flour to ashallow bowl, dip thesliced tofuinto flour making sure it is completely coated in flour. Then dip it intococonut milk. Finally, dip the tofu into thepanko breadcrumbs. Repeat with the remaining tofu.

Tofu Katsu Curry Recipe (Vegan) (7)

6. Heat oil in anon-stick frying pantomedium-high heatthen cook eachpiece of tofuuntil both sides aregolden brown.2-3 minuteseach side should do it. Repeat until you have cooked all the tofu. Keep the tofu warm in the oven, until you are ready to serve.

Tofu Katsu Curry Recipe (Vegan) (8)

🍽 How To Serve Tofu Katsu Curry

I usually serve this with sticky Japanese rice, thin slices of radish, spring onions and some fresh coriander. Add the rice to a large bowl, pour in some of the curry sauce then top with the katsu tofu. I usually slice the tofu before I place it on the rice.

👩‍🍳 Top Tips and Recipe Notes

  • Drain the tofu first- I always drain my tofu. Tofu comes packaged in liquid and you want to get as much of that liquid out of your tofu as possible.
  • Reserve somecoconut milk-as this dish is vegan I don't use egg to coat the tofu. Instead, I have found that usingcoconut milkto coat the tofu works incredibly well. And it tastes amazing! So I reserve 4 or 5 tablespoons ofcoconut milkand then pour that into a bowl. After dipping the tofu into some well-seasoned flour, I dip it into thecoconut milk.Make sure the tofu is fully coated in thecoconut milkbefore you dip it into thepanko breadcrumbs.
  • Blend theJapanese curry sauce-Once the curry sauce is nice and thick I blend it just before I serve it. This will give you a very smooth almostcreamy curry sauce. You can skip blending it if you want but I highly recommend mixing it.
  • Add in more veggies -You can easily add more veggies into the sauce if you want. Peppers work well as do frozen peas. I sometimes add some cooked potatoes to the sauce too which I enjoy. I would skip blending the sauce if I add in extra veggies.
  • Keep the tofu warm -While I'm preparing the rest of this dish I keep the katsu tofu warm in the oven. This has the added benefit of making the tofu even crispier!
Tofu Katsu Curry Recipe (Vegan) (9)

FAQs

Can I freeze this?

This curry is great for freezing. You will need to freeze the sauce and the tofu separately. Freeze the katsu tofu before cooking. To freeze the tofu, place it on a tray then place the tray in the freezer. After an hour or two transfer the tofu to a suitable freezer container.
Defrost the tofu in the fridge overnight then cook on the hob. To freeze the sauce, leave the sauce to cool then transfer to suitable containers. You can freeze individual portions if you wish. Defrost the sauce overnight in the fridge then reheat on the hob or in the microwave. Both the sauce and the tofu will keep in the freezer for up to two months.

What can I use instead of tofu?

If you don't like tofu you could use thick slices of aubergine/eggplant instead. Or you can use your favourite breaded vegan cutlet. Just cook the vegan cutlet according to the pack instructions and serve with the sauce.

Tofu Katsu Curry Recipe (Vegan) (10)

🍴 More Tasty Vegan Recipes

  • Sweet and Sour Tofu - Crispy tofu in a sticky homemade sweet and sour sauce with pineapple and peppers. Just serve with rice for a very tasty vegan dinner
  • Red Lentil Dahl - Easy to make, warming and comforting this dahl with spinach is the perfect comfort food. This tasty curry is naturally gluten-free,vegan, and very budget-friendly.
  • Chickpea and Lentil Curry - vegan, gluten-free and only takes 30 minutes to make this is perfect for a weeknight dinner or great for a weekend when you want to ditch the takeaway.
  • Lentil and Potato Curry - a delicious, warming and filling curry. Made with green lentils, potatoes and spinach this vegan and gluten-free curry is great for a tasty weekend dinner.

More Tasty Curry Recipes

  • Creamy Halloumi Curry with Spinach and Chickpeas
  • Easy Chickpea and Lentil Curry (Vegan Recipe)
  • Creamy Cauliflower and Chickpea Curry
  • Butternut Squash and Chickpea Curry

Tofu Katsu Curry Recipe (Vegan) (15)

Tofu Katsu Curry

Vegan Tofu Katsu Curry, a simple, but very tasty dish. Tofu is coated in panko breadcrumbs then fried until crispy. Served with a tasty homemade Japanese curry sauce, sticky rice and some veggies. Perfect vegan comfort food.

5 from 6 votes

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Course: Dinner

Cuisine: Japanese

Prep Time: 40 minutes minutes

Cook Time: 1 hour hour

Servings: 4

Calories: 834kcal

Author: Michelle Alston

Ingredients

For the sauce

  • 1 tablespoon oil I used sunflower oil
  • 1 large onion roughly chopped
  • 2 large carrots peeled and sliced
  • 3 cloves of garlic put through a garlic press or finely grated
  • 2 level tbsp freshly grated ginger
  • 1 level tbsp plain flour
  • 1 heaped tbsp mild curry powder
  • 1 level tsp turmeric
  • 300 ml (1 + ⅓ cup) of vegetable stock made with 1 teaspoon of vegan vegetable bouillon and 300ml of freshly boiled water.
  • 1 400ml (1 x 13.6oz) can of coconut milk minus 4 or 5 tablespoons
  • ½ tablespoon light soy sauce
  • 1 teaspoon maple syrup add more if you feel it needs it
  • ¼ teaspoon salt more if needed
  • ¼ teaspoon pepper

For the tofu

  • 1 x 450g (1 x 15.5oz) pack of extra firm tofu cut into slices
  • 4 - 5 tablespoon coconut milk reserved from the 400ml can
  • 50 g (⅓ cup) of plain flour
  • 100 g ( 1 cup) panko breadcrumbs
  • ½ teaspoon salt I use sea salt
  • ½ teaspoon freshly ground black pepper
  • oil for frying I recommend using a lightly flavoured oil to fry the breaded tofu.

For Serving

  • Japanese rice, basmati rice or brown rice. I have served this with quinoa too.
  • Raw vegetables, I added sliced radish and spring onions.

Instructions

Drain the tofu

  • Slice the tofu into even slices. Place the tofu slices on a baking tray double lined with kitchen paper.

    Place another double layer of kitchen paper on the tofu. Place another baking tray on top of the tofu then place 4 cans of beans or a heavy saucepan on top.

    Leave to drain for 20 to 30 minutes.

Make the curry sauce

  • Heat a tablespoon of oil in a large saute pan.

    Add the chopped onion along with a small pinch of salt and cook for about 5 minutes.

    Now add the sliced carrots and cook for another 10 to 15 minutes or until the onions are soft and the carrots are tender.

    Next, add the minced garlic and 2 level tablespoons of finely grated ginger. Stir everything together and cook until the garlic and ginger release their aromas. This should take no longer than a minute or two.

    Stir in 1 heaped tablespoon of the mild curry powder and 1 teaspoon of turmeric. Once the spices are warmed through stir in a tablespoon of plain flour.

    Now, start adding the stock. Slowly pour in the stock, stirring all the time. You should now have a thick sauce.

    Reserve 4 or 5 tablespoons of coconut milk and set aside.

    Pour in the remaining coconut milk into the sauce. Do this slowly, stirring all the time.

    Stir in ½ a tablespoon of soy sauce, and one teaspoon of maple syrup.

    Season the sauce and leave to simmer on the lowest heat possible for about 20 minutes. Make sure to stir often to prevent burning.

    When you are ready to serve, blend the sauce in a food blender until smooth.

Make the tofu katsu

  • Take 3 bowls, add 50 g (⅓ cup) of plain flour to one, season the flour well with salt and black pepper.

    In another bowl add the reserved coconut milk.

    In the last bowl add 100g (1 cup) of panko breadcrumbs.

    Dip a slice of tofu into the flour, then into the coconut milk and finally into the panko breadcrumbs. Make sure the tofu is completely coated with each dip.

    Continue until all the tofu is coated.

    Heat some oil in a frying pan and cook each slice of the coated tofu until they are golden brown. I do this in batches so as to not overcrowd the pan.

    Transfer the cooked tofu onto a baking tray in a warm oven.

    Keep the tofu warm until you are ready to serve.

Serve

  • Serve the katsu tofu with the blended curry sauce, a portion of Japanese rice, you could use brown rice or basmati rice too. Finish the dish with some sliced raw veggies, I used radish and spring onion and a garnish of fresh coriander.

Notes

  • Tofu -Extra-firm tofu is best for this recipe. You will find it in all the big supermarkets now. I use the extra-large pack of tofu.
  • Curry Powder - If you're not familiar with curry powder, it is a blend of spice similar to garam masala. I wouldn't substitute this powder for garam masala though it is different. You will find this in the spice section of your supermarket. The brand I use is Sharwoods, just in case you are looking online for it. I have made this curry sauce with mild or medium curry powder and the mild powder wins every single time.
  • Stock -I make my stock using a level teaspoon of vegan vegetable billion and 300 ml of freshly boiled water.
  • Panko Breadcrumbs -These breadcrumbs are Japanese, but are widely available in bigger supermarkets. They are crispier than regular breadcrumbs and perfect for making katsu.
  • Coconut Milk -Full fat milk really is best here, but you can use low-fat coconut milk if you want.
  • Freezing - You will need to freeze the sauce and the tofu separately. Freeze the coated tofu before cooking. To freeze the tofu, place it on a tray then place the tray in the freezer. After an hour or two transfer the tofu to a suitable freezer container. Defrost the tofu in the fridge overnight then cook on the hob. To freeze the sauce, leave the sauce to cool then transfer to suitable containers. You can freeze individual portions if you wish. Defrost the sauce overnight in the fridge then reheat on the hob or in the microwave. Both the sauce and the tofu will keep in the freezer for up to two months.
  • Alternatives to tofu - If you don't like/can't eat tofu you could use thick slices of aubergine/eggplant instead. Or you can use your favourite breaded vegan cutlet. Just cook the vegan cutlet according to the pack instructions and serve with the sauce.
  • Recipe inspiration - Curry sauce roughly adapted from this recipe by Cassie Best.
  • Nutritional Information -is calculated using an online nutrition tool. It is approximate and does not include rice.
  • Weights and measurements -For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.

Nutrition

Calories: 834kcal | Carbohydrates: 61.6g | Protein: 27.3g | Fat: 47.7g | Saturated Fat: 24.8g | Sodium: 629mg | Potassium: 580mg | Fiber: 6g | Sugar: 7.3g | Calcium: 174mg | Iron: 3mg

Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

*First published May 2021, updated Sept 2023 with new information.

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Comments

  1. Erik

    Tofu Katsu Curry Recipe (Vegan) (16)
    Love a good curry! The tofu katsu is a fun switch up from chicken.

    Reply

  2. Kathleen

    Tofu Katsu Curry Recipe (Vegan) (17)
    I've never had katsu with curry before. It looks and sounds marvelous. I can't wait to try this flavorful meal.

    Reply

  3. Ali

    Tofu Katsu Curry Recipe (Vegan) (18)
    What a great vegan curry recipe! It was easy to make and tasted delicious, adding this one to the regular recipe rotation.

    Reply

  4. Kate

    Tofu Katsu Curry Recipe (Vegan) (19)
    The coconut and curry made this so flavorful!

    Reply

  5. Dana

    Tofu Katsu Curry Recipe (Vegan) (20)
    This is SUCH a lovely recipe! I love how crisp the tofu is and the curry is so flavorful and warming.

    Reply

Leave a Reply

Tofu Katsu Curry Recipe (Vegan) (2024)

FAQs

What is vegan katsu curry made of? ›

This vegan katsu curry combines crispy breaded tofu and a creamy coconut curry sauce to create a Japanese inspired meal that you will love. This vegan katsu curry is simply delicious! It's easy enough to make on a regular week night, but looks fancy enough to serve at any dinner party.

Should you fry tofu before adding to curry? ›

If you want a tastier tofu, you can fry it before adding it to the curry. Follow our fried tofu recipe and stir it in the curry before serving it. Our recipe for fried tofu is easy, and you can make it in less than 15 minutes while the curry simmers.

What is the difference between Japanese curry and katsu curry? ›

Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce.

How many calories are in tofu katsu curry? ›

Tofu Katsu Curry
Nutrition Facts
For a Serving Size of 1 serving (740.19g)
How many calories are in Tofu Katsu Curry? Amount of calories in Tofu Katsu Curry: Calories 714.4Calories from Fat 127.9 (17.9%)
% Daily Value *
How much fat is in Tofu Katsu Curry? Amount of fat in Tofu Katsu Curry: Total Fat 14.2g-
66 more rows

Which curry is usually vegan? ›

Common vegan-friendly North Indian curries are chana masala (chickpea curry in a ginger tomato garlic sauce), aloo gobi (potatoes and cauliflower in a ginger garlic turmeric sauce), and aloo matar (potatoes and peas in a spiced tomato sauce).

What's the red stuff in katsu curry? ›

What is Fukujinzuke. A customary item for Japanese curry, Fukujinzuke (福神漬) is a type of Tsukemono, Japanese pickled vegetables. The pickles are easily recognizable for its eye-catching red color as they sit atop in almost every curry dish.

What is katsu curry sauce made of? ›

What is katsu curry made from? The curry sauce is the combination of curry powder, turmeric, chicken stock, coconut milk, and soy sauce, along with onions, garlic, and ginger. Served with basmati white rice and breaded chicken.

Why is katsu curry so good? ›

It's a sweeter, richer flavour thanks to the variety of spices used and the soft onion and garlic flavours. The sweet flavours are enhanced by using soy sauce, bringing a delicious more-ish flavour to the dish. One of the great allures of katsu curry is the crispy texture.

Why is Japanese curry so addicting? ›

The stand-out feature of a Japanese curry is its thick, rich sauce. The thickness of the sauce which can only be found in Japanese curry is supported and beloved by many. The rich and indulgent sauce mixes with rice so perfectly, you will find it difficult stoping eating.

What makes tofu crispy? ›

Olive oil: Helps to coat the tofu and promote crispiness during baking or air frying. Any neutral oil can be used as a substitute. Garlic powder: Adds a subtle garlic flavor without overpowering the tofu. Cornstarch: The key to achieving a crispy exterior.

Can I use normal tofu instead of silken? ›

Both silken and regular tofu can be found in soft, medium, firm, and extra-firm consistencies. They are made with the same ingredients, but they are processed slightly differently and are not interchangeable in a recipe.

Is katsu curry high in protein? ›

29 g protein.

Each Breaded Chicken Katsu Curry Pot O Gold contains over half the average man or woman's RDA of this essential nutrient.

What is Katsu curry made of? ›

Unlike other curry recipes, Japanese katsu uses fried breaded chicken, giving it a satisfyingly crunchy texture combined with a sweet punchy sauce. This Japanese recipe is easy to master and uses curry powder packed with turmeric, cardamom, cumin seeds, and much more, to give delicious spice.

What is katsu usually made of? ›

Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to — and protects — juicy meat inside.

What does katsu sauce contain? ›

This sauce is the traditional Japanese accompaniment for tonkatsu — Japanese-style breaded pork cutlets. It's made from a specially balanced blend of applesauce, onion, tomato paste, carrots and traditionally brewed Kikkoman® Soy Sauce that adds flavor to meat and poultry.

What is the difference between katsu and Chinese curry sauce? ›

Sushi, often these restaurants serve Katsu curry, but despite the common misconception katsu refers to the crispy breaded meat or tofu, not necessarily the curry! Japanese curries range in many flavours, but they are not the same as Chinese or Indian curries and have quite a distinguishable taste.

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