Print

Vegan Katsu Curry Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 14 reviews

A rich and comforting Vegan Katsu Curry featuring crispy tofu triangles coated in a flavorful curry-spiced breadcrumb crust, served over fluffy basmati rice and smothered in a creamy coconut-based Japanese-style curry sauce. This plant-based dish is perfect for those craving a hearty, warming meal without any animal products.

  • Author: Chef
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Japanese-Inspired
  • Diet: Vegan

Ingredients

Curry Sauce

  • 2 Tbsp Sesame Oil
  • 1 Medium Onion (White, Yellow or Brown, Chopped)
  • 1 Large Carrot (Chopped)
  • 2 Cloves Garlic (Crushed)
  • 1 Tbsp Freshly Grated Ginger
  • 2 tsp Mild Curry Powder
  • 1 tsp Turmeric
  • 2 Tbsp Tomato Paste
  • 14 ounce Can Coconut Milk (400ml, Full Fat, Unsweetened)
  • 1 cup Vegetable Stock/Broth (240ml)
  • 1 Tbsp Coconut Sugar

Tofu Katsu

  • 14 ounces Firm Tofu (400g)
  • 2 Tbsp All Purpose Flour
  • 2 tsp Mild Curry Powder
  • 1 tsp Garlic Powder
  • 1 cup Vegan Buttermilk (240ml, prepared with 1 tbsp lemon juice and soy milk)
  • 1 cup Panko Breadcrumbs
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 2 Tbsp Sesame Oil (For Frying, add more as needed)

For Serving

  • Basmati Rice (cooked)
  • Sesame Seeds
  • Fresh Cilantro
  • Lime Wedges

Instructions

  1. Press the Tofu: Place the block of firm tofu on a plate and cover it with another plate. Put a heavy object like a pot on top to press out excess moisture. Leave it for 30 minutes while preparing the curry sauce.
  2. Prepare the Curry Sauce: Heat 2 tablespoons of sesame oil in a pot over medium heat. Add the chopped onions and carrots, and sauté until onions are softened and translucent.
  3. Toast the Spices: Add crushed garlic, freshly grated ginger, 2 teaspoons of mild curry powder, and 1 teaspoon turmeric. Sauté for about a minute to release the spices’ fragrance.
  4. Add Liquids and Simmer: Stir in 2 tablespoons tomato paste, the can of coconut milk, 1 cup vegetable stock, and 1 tablespoon coconut sugar. Mix well and bring the mixture to a gentle simmer. Cook until the carrots are tender, about 10-15 minutes.
  5. Blend the Sauce: Remove the pot from heat. Using an immersion blender, carefully blend the sauce in the pot until smooth. Alternatively, let the sauce cool slightly and blend in batches in a countertop blender, then return to the pot.
  6. Keep Warm: Place the pot back on low heat to keep the curry sauce warm while you prepare the tofu.
  7. Slice Tofu: After pressing, slice the tofu into rectangles, then squares, and finally diagonally to create around 20 triangles. Arrange them spaced out on a baking sheet.
  8. Prepare Flour Mixture: In a shallow dish, mix 2 tablespoons all-purpose flour, 2 teaspoons mild curry powder, and 1 teaspoon garlic powder.
  9. Make Vegan Buttermilk: Combine 1 tablespoon lemon juice with soy milk in a measuring jug, filling up to 1 cup (240ml). Let it curdle for a few minutes, then pour into a second shallow dish.
  10. Prepare Breadcrumb Mixture: In a third shallow dish, combine 1 cup panko breadcrumbs with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
  11. Coat Tofu Triangles: Dip each tofu triangle first into the flour mixture, then the vegan buttermilk, and finally into the breadcrumb mixture, pressing gently to ensure an even coating. Place the coated tofu back onto the baking sheet.
  12. Heat Oil for Frying: Warm 2 tablespoons of sesame oil in a frying pan over medium-high heat. Test the oil by sprinkling a few breadcrumbs; they should sizzle immediately.
  13. Fry Tofu: Fry 6 tofu triangles at a time, without overcrowding, for about 1.5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels. Add more oil as needed for subsequent batches.
  14. Assemble and Serve: In serving bowls, place cooked basmati rice alongside warmed katsu curry sauce. Top with crispy tofu triangles. Garnish with sesame seeds, fresh cilantro, and lime wedges for squeezing over the dish.

Notes

  • Pressing tofu is essential to remove moisture for a crispier coating.
  • If you don’t have soy milk, other plant-based milks like oat or almond milk can work for vegan buttermilk.
  • Adjust the curry powder amount to your spice preference; mild curry powder is recommended to keep the flavor balanced.
  • Use a neutral oil with high smoke point instead of sesame oil if preferred for frying, as toasted sesame oil burns easily.
  • Leftover curry sauce can be refrigerated for 2-3 days and reheated gently before serving.

Find it online: https://cheftinaskitchen.com/vegan-katsu-curry-recipe/