This vegan take on the classic Japanese Katsu Curry features crispy, breaded tofu steaks smothered in a rich, mildly spiced curry sauce. Served over a bed of fluffy rice, this dish perfectly blends textures and flavors to satisfy your cravings for a hearty, comforting meal. It’s an ideal choice for anyone looking for a plant-based alternative to a beloved culinary sensation.
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Vegan Katsu Curry
This vegan take on the classic Japanese Katsu Curry features crispy, breaded tofu steaks smothered in a rich, mildly spiced curry sauce.
About this recipe
Method
Tested in our kitchen
Press tofu for 20 minutes and slice into 4 steaks.
Season tofu with salt and pepper, dredge in flour, dip in almond milk, then coat in panko breadcrumbs.
Fry breaded tofu in oil until golden, set aside.
Cook rice in water as per package instructions.
In the same pan, sauté onion, garlic, carrot, and potatoes until soft.
Pour in vegetable broth, bring to a boil, then simmer for 20 minutes. Add soy sauce and maple syrup.
Blend curry sauce until smooth, return to pan, adjust seasoning.
Serve tofu steaks over rice with generous curry sauce.
Courses: Dinner
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