Vegan Katsu Curry Recipe

Introduction

Vegan katsu curry is a comforting, flavorful dish that combines crispy tofu with a rich, creamy curry sauce. This recipe is perfect for a satisfying plant-based meal that’s both hearty and vibrant.

Ingredients

• 2 tbsp rapeseed oil or vegetable oil
• 200g cooked rice (we used basmati)
• ¼ large cucumber, peeled into ribbons
• 1 carrot, peeled into ribbons
• Handful of mint leaves or coriander leaves, or both
• Lime wedges, to serve
• 1 tbsp rapeseed oil or vegetable oil
• 1 onion, chopped
• 1 large carrot, chopped
• 1 large garlic clove, crushed
• 2cm piece ginger, peeled and grated or finely chopped
• ½ tbsp curry powder, mild or medium
• ¼ tsp ground turmeric
• 200ml coconut milk
• 2 tsp maple syrup (or honey if not cooking for vegans)
• 1 tbsp cornflour
• 280-300g block firm tofu
• 200g dried breadcrumbs, we used panko (gluten-free if necessary)

Instructions

1. Step 1: Make the curry sauce by heating 2 tbsp oil in a pan. Cook the chopped onion and carrot until soft and starting to caramelise, about 8 minutes.
2. Step 2: Add the crushed garlic and grated ginger to the pan and cook for about 1 minute until fragrant.
3. Step 3: Stir in the curry powder and turmeric until the spices are warmed through.
4. Step 4: Pour in the coconut milk, maple syrup, and 100ml water. Season well, cover, and simmer on low heat for 20 minutes, adding more water if the sauce thickens too much.
5. Step 5: While the sauce simmers, prepare the tofu. Slice the block in half horizontally and then cut each half into four triangles.
6. Step 6: In a wide bowl, mix the cornflour with 3 tbsp water and some seasoning until smooth. Place the breadcrumbs in a separate bowl.
7. Step 7: Dip each tofu piece first into the cornflour mixture, then coat thoroughly with breadcrumbs, pressing firmly to help them stick. Adjust the thickness of the cornflour mixture if needed.
8. Step 8: When the carrot in the curry sauce is soft, blend the sauce using a stick blender or tabletop blender until smooth. Adjust seasoning with salt, maple syrup, or lime juice if desired. Keep warm.
9. Step 9: Heat 1 tbsp oil in a frying pan. Fry the coated tofu pieces for 4-5 minutes on each side until golden and cooked through.
10. Step 10: To serve, place the cooked rice in bowls and top with curry sauce, crispy tofu, cucumber and carrot ribbons, fresh herbs, and lime wedges.

Tips & Variations

• Use gluten-free breadcrumbs to make this dish suitable for gluten intolerances.
• For extra flavor, marinate the tofu briefly in soy sauce before coating.
• Add steamed or roasted vegetables to the curry sauce for more color and nutrition.
• Adjust the curry powder level to make the sauce milder or spicier based on your preference.

Storage

Store any leftover curry sauce and tofu separately in airtight containers in the refrigerator for up to 3 days. Reheat the curry sauce gently on the stove and crisp the tofu in a hot pan or oven before serving to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tofu?

Firm or extra-firm tofu works best for this recipe to hold its shape during frying. Softer tofus may fall apart.

Is it possible to make this recipe oil-free?

You can bake the tofu instead of frying it to reduce oil usage, and use a non-stick pan or cooking spray for the sauce. However, some oil helps achieve a crisp texture and enhances flavor.

Vegan Katsu Curry Recipe

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★★★★★

4.7 from 115 reviews

• Author: Jack
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A comforting and flavorful Vegan Katsu Curry featuring crispy tofu coated in panko breadcrumbs, served with a rich, spiced coconut curry sauce, fresh vegetable ribbons, and aromatic herbs over basmati rice. This plant-based take on the classic Japanese dish is hearty, easy to prepare, and perfect for a satisfying weeknight meal.

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Ingredients

Scale 1x2x3x

Curry Sauce

• 1 tbsp rapeseed oil or vegetable oil
• 1 onion, chopped
• 1 large carrot, chopped
• 1 large garlic clove, crushed
• 2cm piece ginger, peeled and grated or finely chopped
• ½ tbsp mild or medium curry powder
• ¼ tsp ground turmeric
• 200ml coconut milk
• 2 tsp maple syrup (or honey if not cooking for vegans)
• 1 tbsp cornflour
• 100ml water (plus more for thinning)
• Salt and pepper, to season

Tofu Katsu

• 2 tbsp rapeseed oil or vegetable oil
• 280–300g block firm tofu
• 200g dried breadcrumbs, preferably panko (gluten-free if necessary)
• 3 tbsp water (for cornflour mixture)

To Serve

• 200g cooked basmati rice
• ¼ large cucumber, peeled into ribbons
• 1 carrot, peeled into ribbons
• Handful of mint leaves or coriander leaves, or both
• Lime wedges

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Instructions

1. Prepare the Curry Sauce: Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped onion and carrot, cooking gently until they soften and start to caramelize, about 8 minutes. Add the crushed garlic and grated ginger, and cook for another minute until fragrant.
2. Add Spices and Liquids: Stir in the curry powder and turmeric to warm the spices, then pour in the coconut milk, maple syrup, and 100ml water. Season well with salt and pepper. Cover the pan and let the sauce simmer gently on low heat for 20 minutes, adding extra water if the sauce becomes too thick.
3. Prepare Tofu Coating Mixtures: While the sauce simmers, slice the tofu block in half horizontally. Cut each half into four triangular pieces. In a wide bowl, mix 1 tablespoon cornflour with 3 tablespoons water and a pinch of seasoning until smooth to form a batter. In a second bowl, place the breadcrumbs.
4. Coat the Tofu: Dip each tofu piece into the cornflour batter, then coat thoroughly with breadcrumbs, pressing firmly to ensure the crumbs stick well. If the mixture is too thin and crumbs don’t adhere, make the cornflour batter a bit thicker and try again.
5. Blend the Curry Sauce: Once the carrot in the sauce is very soft, use a stick or tabletop blender to blitz the sauce until smooth. Adjust the consistency by adding a little water if it’s too thick. Taste and add more salt, maple syrup, or lime juice if desired. Keep warm while cooking the tofu.
6. Cook the Tofu: Heat 2 tablespoons of oil in a frying pan over medium heat. Fry the coated tofu pieces for 4-5 minutes on each side, turning carefully until golden brown and heated through.
7. Assemble and Serve: Divide the cooked basmati rice between bowls. Ladle over the warm curry sauce, top with crispy tofu, and garnish with cucumber and carrot ribbons, fresh mint or coriander leaves, and lime wedges for squeezing over.

Notes

• Use gluten-free panko breadcrumbs to keep the recipe gluten-free if needed.
• Maple syrup can be substituted with honey if not strictly vegan.
• Adjust the spice level of the curry powder to your preference for mild or medium heat.
• If the curry sauce is too thick after blending, gradually add water to reach your desired consistency.
• Press the tofu well before coating to help the batter and breadcrumbs adhere better.
• Serve immediately for the crispiest tofu texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Japanese

Keywords: vegan katsu curry, tofu katsu, vegan curry recipe, Japanese vegan recipe, crispy tofu curry, plant-based katsu curry