Vegan Katsu Curry
Vegan Katsu Curry is a plant-based twist on the Japanese favorite. Crispy, breaded tofu or seitan “cutlets” are paired with a savory, slightly sweet curry sauce and served over fluffy rice. It’s comforting, hearty, and perfect for a satisfying lunch or dinner.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 2–3
Ingredients
For the Katsu Cutlet:
1 block (14 oz / 400g) firm tofu, pressed and sliced into ½-inch thick slabs
½ cup all-purpose flour
½ cup unsweetened plant milk (soy, oat, or almond)
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp paprika
Salt & pepper to taste
2–3 tbsp vegetable oil for frying
For the Curry Sauce:
2 tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ginger, grated
2 carrots, sliced thin
1 small potato, diced
1 tbsp curry powder
1 tsp garam masala
2 tbsp soy sauce or tamari
1 tbsp tomato paste
2 cups vegetable broth
1 tsp maple syrup or agave
Salt and black pepper to taste
1 tsp cornstarch mixed with 2 tbsp water
For Serving:
Steamed jasmine or basmati rice
Pickled ginger or sliced green onions
Steamed broccoli or other vegetables
Instructions
1. Prepare the Katsu Cutlet
Press tofu for at least 15 minutes to remove excess water.
Set up a dredging station:
Bowl 1: flour
Bowl 2: plant milk
Bowl 3: panko + garlic powder + paprika + salt & pepper
Dip tofu slabs first in flour, then milk, then breadcrumbs, pressing lightly to coat.
Heat oil in a skillet over medium heat. Fry tofu 3–4 minutes per side until golden and crispy. Remove and drain on paper towels.
2. Make the Curry Sauce
In a saucepan, heat 2 tbsp oil over medium heat. Sauté onion, garlic, and ginger 3–4 minutes.
Add carrots and potato; cook 2–3 minutes.
Stir in curry powder, garam masala, tomato paste, soy sauce, and maple syrup.
Pour in vegetable broth and bring to a simmer. Cover and cook 10–15 minutes, until vegetables are tender.
If you prefer a thicker sauce, stir in cornstarch slurry and cook 2–3 more minutes. Season with salt and pepper.
3. Assemble the Dish
Place a bed of steamed rice on each plate.
Slice tofu katsu and place on top of rice.
Pour curry sauce generously over tofu.
Garnish with green onions, pickled ginger, or steamed vegetables.
Tips
For extra crispiness: Bake tofu at 400°F (200°C) for 10 minutes after frying.
Meal prep: Keep tofu and curry separate; assemble just before eating to retain crispiness.
Veggies: Mushrooms, bell peppers, or peas work well in the curry.
Spice level: Add chili powder or sriracha for a spicy kick.
Frequently Asked Questions
Q: Can I use store-bought vegan katsu?
A: Yes, pre-made vegan katsu can save time; just heat and serve with the curry sauce.
Q: Can I make this gluten-free?
A: Use chickpea flour and gluten-free breadcrumbs/panko.
Q: Can I freeze this?
A: The curry sauce freezes well, but tofu is best cooked fresh to maintain crispiness.
Nutritional Information
Calories: 480 kcal
Protein: 18g
Carbs: 60g
Fiber: 7g
Fat: 18g
Saturated Fat: 2g
Sodium: 720mg