Name: How To Make Tofu Katsu Curry (Vegan Japanese Curry)
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Japanese
Ingredients: 380 g Firm Tofu; 35 g Flour; 1 Tbsp Flaxseed Powder; 2.5 Tbsp Water; 35 g Panko Breadcrumbs; Oil, for deep frying; 230 g Onion; 100 g Carrot; 200 g Potato; 130 g Zucchini; 75 g Red Pepper; 1 Bay Leaf (Optional); 4 Blocks Curry Roux; Cooked Rice; Salt, to taste; Black Pepper, to taste

How To Make Tofu Katsu Curry (Vegan Japanese Curry)

Main Dish Summer Tofu Vegan Vegetarian Weeknight Dinner Idea

Tofu Katsu Curry is a mouthwatering Japanese dish that serves as a fantastic plant-based alternative to the traditional katsu curry. Instead of using meat, this version features tofu as the star ingredient. The tofu is firm and sliced into cutlets, which are then breaded and fried until they are crispy and golden brown on the outside while remaining tender and soft on the inside. This preparation gives the tofu a delightful crunch that pairs beautifully with the smooth and flavorful curry sauce.

The curry sauce in Tofu Katsu Curry is rich, thick, and savory, made from a blend of spices and vegetables such as onions, carrots, and potatoes. Using seasonal vegetables makes your curry more varied and nutritious! These vegetables add a natural sweetness and depth to the sauce, enhancing its overall flavor profile. The curry roux, which can be store-bought or made from scratch, typically includes spices like turmeric, cumin, and coriander, along with flour and fat to create a luscious, thick gravy. You will want to check and make sure that you are using a vegan-friendly curry roux if you wish to keep this dish completely plant-based.

When serving Tofu Katsu Curry, a generous portion of steamed rice is placed on the plate, creating a perfect base to soak up the delicious curry sauce. The crispy tofu cutlets are then arranged on top of or alongside the rice, and the curry sauce is ladled over the tofu and rice, ensuring every bite is infused with its rich, aromatic flavors.

Tofu Katsu Curry is a healthy, satisfying, and well-balanced meal option for those looking to enjoy a meat-free meal. Its combination of textures—the crispy tofu, the creamy curry sauce with yummy veggies, and the fluffy rice—makes it a wonderful dish that appeals to vegetarians, vegans, and anyone who loves delicious food.

Overview

Prep time: 30 mins

Cook time: 35 mins

Total time: 1hr 5mins

Total servings: 4

Difficulty: Easy

Ingredients

380 g Firm Tofu
35 g Flour
1 Tbsp Flaxseed Powder
2.5 Tbsp Water
35 g Panko Breadcrumbs
Oil, for deep frying
230 g Onion
100 g Carrot
200 g Potato
130 g Zucchini
75 g Red Pepper
1 Bay Leaf (Optional)
4 Blocks Curry Roux
Cooked Rice
Salt, to taste
Black Pepper, to taste

Expert's Tip

Enzo-Breading-Trays-and-Fried-Food-Draining-Tray-With-Lid--6-Piece-Set--1-2024-05-28T04:04:25.181Z.jpg

No more struggling to find three trays or bowls of the correct size for your breading. This set comes with a lid and makes your life even easier!

Instructions

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1) Gathering the Ingredients

Gather the ingredients together.

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2) Making the Flax Egg & Draining the Tofu

Place flaxseed and water into a small bowl. Mix well and set aside. Wrap the tofu in a cloth. Place something heavy on top to drain the water from the tofu and set aside.

Note: You can use a regular egg in place of a flax egg if you'd like.

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3) Cutting the Veggies For the Curry

Peel and roughly chop the onions. Peel and chop the carrots. Chop the red pepper. Chop the zucchini. Set aside.

Tip: Make sure all ingredients are roughly the same size.

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4) Cooking the Vegetables

Add oil and chopped onions to the pot on medium heat. Stir until the onions become soft and fragrant. Add the carrots, red pepper, and zucchini.

Pour in the amount of water as directed on the curry roux package. If you want to add extra flavor with bay leaves, add them now.

Simmer until the hardest ingredient becomes tender (about 20 minutes).

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5) Prepare the Tofu Katsu

Cut tofu into slices about ½ inch thick. Sprinkle both sides with salt and pepper.

Place flour, flaxseed egg, and panko each into separate trays or plates.

Coat each tofu slice in flour, making sure to cover the sides. Dip it in the flaxseed egg, then coat it with panko.

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6) Frying the Tofu Cutlets

Heat some oil in a pan over high heat. Fry the tofu until it’s golden and crispy (about 2-3 minutes on each side).

Place the fried tofu on a tray with a draining rack.

Tip: If you put a chopstick into the oil and see tiny bubbles, it’s time to start frying!

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7) Adding the Curry Roux

Turn off the heat and add the curry roux to the pot. Stir until the roux melts. Turn on the heat again and stir over low heat until the curry thickens.

Note: please use a curry roux that is free of animal-derived ingredients if you wish to keep this dish completely vegan.

8) Serving Tofu Katsu Curry

Serve with hot steamed rice!

Tips for leftovers: When you’re planning to freeze the leftovers, it’s a good idea to leave the potatoes out of the curry. Freezing can change their texture, and you want your curry to taste as good as possible when you reheat it!

About the author

Mana Sobral

Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.

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