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Vegan Katsu Curry
This vegan katsu curry has all the makings of an authentic Japanese curry without the meat. Loaded with freshly breaded crispy tofu piled on top of a rich coconut-based curry sauce this tofu Katsu curry dish is absolutely mouth-watering.
Why You’ll Love This Vegan Japanese Katsu curry sauce recipe
Though this tofu katsu recipe has a long list of ingredients and quite a few steps you will not be disappointed by its rich and flavorful taste. You can easily make the sauce a day ahead or even double the quantity and freeze half so the next time you are in the mood for this vegan katsu curry recipe the preparations will be a breeze.
Helpful Equipment To Make Vegan Katsu Curry
- Measuring cups and spoons
- Mixing bowl
- Cutting board and knife
- Blender
- Spatula or flipper
- Cooking pan
- Skillet
- Immersion blender
- Saucepan
Recipe Ingredients
Katsu Curry Sauce:
- 2 tablespoons of Sesame Oil
- 1 Medium Onion
- 1 Large Carrot
- 2 Cloves Garlic
- 1 tablespoon of Freshly Grated Ginger
- 2 teaspoons of Mild Curry Powder
- 1teaspoon of Turmeric
- 2 tablespoons of Tomato Paste
- 1 Can of Coconut Milk (400ml) unsweetened
- 1 cup of Vegetable Stock/Broth
- 1 tablespoon of Coconut Sugar (or brown sugar)
Breaded Tofu:
- 14oz of Firm Tofu (400g)
- 2 tablespoons of All Purpose Flour
- 2 teaspoons of Mild Curry Powder
- 1 teaspoon of Garlic Powder
- 1 cup of Vegan Buttermilk
- 1 cup of Panko Breadcrumbs
- 1/2 teaspoon of Salt
- 1/2 teaspoon of Ground Black Pepper
- 2 tablespoons of Sesame Oil
Serving:
- Basmati Rice
- Sesame Seeds
- Fresh Cilantro
- Lime Wedges
How To Make Vegan Katsu Curry
Press the tofu to remove the excess moisture. If you have a tofu press use it, if not place the tofu on a cutting board, cover it with a plate, and put something heavy on top like your kettle or a heavy pot. Let the tofu sit like this for around 30 minutes while you prepare the curry sauce. Just be careful because the tofu will leak so have some towels handy to wipe up the water.
To prepare the curry sauce add sesame oil to a pot on medium heat. Once the oil is hot add the chopped onions and carrots. Cook until the onions and carrots have started to soften.
Next add the crushed ginger, curry powder, and turmeric and saute for a minute or two until they become fragrant.
Add in the tomato paste, coconut milk, vegetable stock, and coconut sugar mixing well, letting it come to a simmer. Allow the curry mixture to continue to simmer for a few minutes to ensure the onion and carrots have completely softened.
Remove the pot from the heat, let it cool slightly, and then using a handheld immersion blender, blend the sauce. You don’t need to remove the sauce from the pot you can place the immersion blender directly into the pot. If you don’t have an immersion blender then you can transfer the mixture to a countertop blender. Once it is blended return it to the pot.
To keep the sauce warm, place the pot back on the burner while you prepare the tofu.
Prepare the tofu: When the tofu has released its moisture, cut it into rectangles and then into squares. Then slice from corner to corner on the diagonal so you end up with two triangles.
Place the tofu triangles on a baking sheet. One block of tofu should yield around 20 tofu triangles.
Place all-purpose flour, curry powder, and garlic powder in a shallow bowl and mix together.
Make the vegan milk by adding 1 tablespoon of lemon juice to a measuring jug and then pouring in the soy milk* up to the 1 cup (240ml) line. Let it sit for a few minutes until it curdles and then pour it into another shallow dish.
In a third shallow dish combine the breadcrumbs, salt, and pepper and mix them together.
With each tofu triangle first roll it in the flour mixture, then roll it in the buttermilk, and then finally in the breadcrumbs. Make sure all the triangles are well coated. Place the coated tofu triangles back on the baking tray.
Heat sesame oil in a frying pan on medium heat. To confirm it is hot, sprinkle a few breadcrumbs into the oil. If they sizzle the oil is hot enough to start cooking the tofu triangles.
Place 6 triangles, or however many will easily fit into the pan without touching. Be careful because they will sizzle and perhaps splash some oil when they hit the pan. Fry the triangles for a minute or two until they are golden and then flip and cook on the other side.
Once they are golden brown on each side place them on a cookie tray lined with paper towels to absorb the excess oil.
Continue this process until all the tofu is cooked. Adding more sesame oil as needed for each batch of tofu.
Build your curry bowls by placing the rice and katsu curry sauce side by side. Serve the fried tofu on top of the rice and sauce and sprinkle with sesame seeds, freshly chopped cilantro, and lime wedges.
All About Katsu Curry
Katsu curry is a Japanese dish traditionally served with a pork cutlet alongside Japanese rice and curry sauce. Japanese curry has a distinctly different flavor from Indian curry and tends to be slightly sweeter. This easy vegan katsu curry recipe has all the traditional meat-based curry flavors but with tofu instead of meat.
Variations of Homemade Katsu Curry
- Make it spicier and add some cayenne pepper or a drizzle or sriracha.
- Add shredded coconut to the tofu breadcrumb mixture.
- Make the tofu gluten-free and use gluten-free panko breadcrumbs.
Tips and Tricks/Notes
- Coconut milk – Make sure to use canned, full-fat, and unsweetened coconut milk. Don’t use refrigerated coconut milk it does not have the right texture and consistency. Coconut cream, also canned and unsweetened, is another option for a rich creamy texture. If there is a coconut allergy, cashew milk is a good plant-based option though not as rich as canned coconut milk.
- Coconut sugar – Adding coconut sugar doesn’t sweeten the curry up too much, it helps to balance the savory flavor of the sauce. If you don’t have access to coconut sugar, brown sugar will also work. Either light or dark brown sugar can be used.
- Vegan buttermilk – To make vegan buttermilk you can use soy or almond milk. We like using soy as the consistency is richer and you get a much thicker vegan buttermilk. Any plant-based milk will work even if it doesn’t curdle.
- Tofu can be sliced into whatever shape you like however we like triangles. Aim to get 20 pieces of tofu from your block.
- Make it super easy. If you are pressed for time or just don’t have the energy for all the steps involved in this curry you can easily use fresh or frozen vegan nuggets or schnitzels that have already been breaded. You would then fry these up in place of the tofu and serve them with the curry sauce. However, if you are up for the task, the breaded tofu is super delicious and really soaks up the curry sauce nicely.
- Make ahead – I love to do things ahead of time so I’ll sometimes make the curry sauce a day or so before I plan on serving it and let it cool and then refrigerate it. It just needs to be reheated on the stovetop before serving. The tofu can also be pressed and cut the day before and breaded and fried just before you plan to serve them.
How To Store This Vegan Curry
Storing: Leftover katsu curry will keep for 3-4 days in an airtight container in the fridge. To reheat you can place it in the microwave or on the stovetop. Note the breaded tofu may not be as crispy but it will still taste delicious.
FAQs
What’s the difference between curry and katsu curry?
Katsu curry is a Japanese curry that is traditionally served with meat or chicken. It usually has a sweeter taste than traditional Indian curry.
How do you make to make vegan katsu curry?
If you are looking for a vegan katsu curry recipe this one is for you!
Conclusion
This recipe is the ultimate vegan katsu curry combining freshly breaded crispy tofu alongside a creamy coconut-based curry sauce to create a truly authentic Japanese-inspired meal. I guarantee you’ll be saying ‘konnichiwa’ to this dish over and over again.
Print
Vegan Katsu Curry
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This vegan katsu curry has all the makings of an authentic Japanese curry without the meat. Loaded with freshly breaded crispy tofu piled on top of a rich coconut-based curry sauce this tofu Katsu curry dish is absolutely mouth-watering.
Though this tofu katsu recipe has a long list of ingredients and quite a few steps you will not be disappointed by its rich and flavorful taste.
You can easily make the sauce a day ahead or even double the quantity and freeze half so the next time you are in the mood for this vegan katsu curry recipe the preparations will be a breeze.
Ingredients
Katsu Curry Sauce:
- 2 tablespoons of Sesame Oil
- 1 Medium Onion
- 1 Large Carrot
- 2 Cloves Garlic
- 1 tablespoon of Freshly Grated Ginger
- 2 teaspoons of Mild Curry Powder
- 1teaspoon of Turmeric
- 2 tablespoons of Tomato Paste
- 1 Can of Coconut Milk (400ml) unsweetened
- 1 cup of Vegetable Stock/Broth
- 1 tablespoon of Coconut Sugar (or brown sugar)
Breaded Tofu:
- 14oz of Firm Tofu (400g)
- 2 tablespoons of All Purpose Flour
- 2 teaspoons of Mild Curry Powder
- 1 teaspoon of Garlic Powder
- 1 cup of Vegan Buttermilk
- 1 cup of Panko Breadcrumbs
- 1/2 teaspoon of Salt
- 1/2 teaspoon of Ground Black Pepper
- 2 tablespoons of Sesame Oil
Serving:
- Basmati Rice
- Sesame Seeds
- Fresh Cilantro
- Lime Wedges
Instructions
Prepare the tofu:
- The tofu should be placed on a plate, another plate should be placed on top of that, and then something heavy, such as a heavy pot, should be stacked on top. If you don’t have a tofu press, that’s okay too. While you make the curry sauce, let it press for 30 minutes.
Prepare the curry sauce:
- On medium heat, add a tablespoon of sesame oil along with the chopped carrots and onions. Cook the onions until they are tender.
- To toast the spices, add the minced garlic, ginger, curry powder, and turmeric, and sauté for one minute.
- Add coconut sugar, tomato paste, coconut milk, and vegetable stock. Combine everything, then simmer. Until the carrots are tender, simmer.
- Take the sauce off the heat and puree it in the saucepan using an immersion blender. If you don’t have an immersion blender, you can let the sauce cool for a little while, transfer it gradually to your blender, blend it, and then transfer it back to the pot once it’s completely blended.
- While you cook the tofu, put the saucepan back on low heat and leave it to be warm.
Prepare the tofu
- Slice the tofu into rectangles and then squares after it has completed pressing. Make two triangles by cutting each square diagonally from corner to corner. On a baking sheet, distribute the tofu triangles evenly. Your tofu block should yield about 20 tofu triangles.
- All-purpose flour, curry powder, and garlic powder should be combined in a shallow dish.
- One tablespoon of lemon juice and soy milk up to one cup (240 ml) in a measuring jug will make vegan buttermilk. Pour it into an additional shallow dish after allowing it to curdle.
- Add breadcrumbs, salt, and pepper to a third shallow dish, and combine.
- Roll each tofu triangle in the flour mixture. After that, coat it in buttermilk before coating it with breadcrumbs. Make sure each triangle of tofu is thoroughly covered. Reassemble each triangle of crumbed tofu onto the baking sheet.
- Sesame oil should be added to a frying pan and heated to a hot temperature. A few breadcrumbs should be added to the heated oil. The oil is ready if they sizzle beautifully.
- Add 6 tofu triangles or however many will comfortably fit in your pan. When they contact the pan, they should want to sizzle. Flip them over and continue frying on the other side after frying for one and a half minutes or until golden brown on the bottom.
- Place them onto a tray covered with paper towels to absorb any extra oil once they are golden brown on all sides. Continue until the tofu is cooked throughout. For each batch of tofu, refill the sesame oil as necessary.
Assemble and Serve
- Construct your bowls. In a bowl, arrange the rice and katsu curry sauce side by side. Top the katsu sauce with the crumbed tofu and garnish with sesame seeds, fresh cilantro, and lime wedges.
Notes
- Vegan buttermilk – make your own vegan buttermilk with 1 tablespoon of Lemon Juice + Soy Milk (or almond milk) up to the 1 cup line.
- Nutritional information is for the breaded tofu and the sauce and excludes rice.
- Prep Time: 30
- Cook Time: 40
- Category: Dinner, Lunch
- Method: Stove
- Cuisine: Japanese
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