Cheatin’ Tofu Katsu Curry

This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in a variety of other dishes.

Gluten free
Wheat free
Quick meal
Low fat, low sugar

Click on a star to rate this recipe! You must log in first.

Average rating 4 / 5. Vote count: 2

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

10 min

Cook time

20 min

Total time

30

Cuisine

Thai

Meal

  • mains

Servings

2

Ingredients

  • 250-300g firm tofu, drained and patted dry
  • 50g panko breadcrumbs (use GF breadcrumbs if necessary)
  • 6 tbsp plain flour (use GF if necessary) mixed with 8 tbsp water (needs to be a thick, smooth paste so adjust accordingly)
  • 250g brown rice (use pre-cooked/instant if short of time)
  • 300-350g katsu curry sauce (eg Sainsbury’s, Asda Free-from, Waitrose, Blue Dragon. Tip: Sainsbury’s Chinese Chip Shop Curry Sauce is a great alternative… tastes very similar and is really cheap!)
  • Handful spinach per serving
  • ¼ cucumber, cut into ribbons
  • 1 carrot, cut into ribbons
  • 2 spring onion, finely sliced
  • Handful mixed seeds (optional)

Instructions

  1. Pre-heat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
  2. Cut the tofu into 0.5cm thick slices.
  3. Dip each slice in the flour/water paste and then dip into the panko breadcrumbs until completely covered.
  4. Pop the slices onto the baking tray, with a little oil, and place in the oven for 20 minutes, turning once (or until golden on each side).
  5. While the tofu is cooking, slice the veg and cook the rice (according to the packet).
  6. Warm the katsu sauce, on a low to med heat, about 5 minutes before the tofu is due to come out of the oven.
  7. Assemble the curry into a bowl with the salad, rice and tofu topped off with the warmed katsu sauce.
25182518

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate

Related recipes

sticky-toffee

Vegan Sticky Toffee Puddings

There are few things in life as enjoyable as a sticky toffee pudding! Savour our scrumptiously veganised version of this classic British dessert, with a treacly date sponge covered in…

pithivier

Chestnut, Mushroom & Red Wine Pithivier

This traditional French dish, with its sunbeam pastry, is a feast for the eyes, rich, tasty, easy to create and makes for the perfect Christmas centrepiece or any time you’re…

Leek, Mushroom and Blue ‘Cheese’ Quiche

One of the Viva! staff described this as the best quiche they’d ever had and another said ‘absolutely banging!’ Either way, it’s gone down pretty well and we hope you…

Vegan 'Steak' & Ale Pie

Vegan ‘Steak’ & Ale Pie

Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry… what more could you want… well apart from gravy of course!

Baked Biscoff Cheesecake

Baked Biscoff Cheesecake

This cheesecake is the ultimate indulgence! You’ll only need a small bite so there’ll be lots to go around – perfect for a big Christmas dinner 🙂

VRC app