Vegan Tofu Katsu Curry Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 25 mins
▢ 1 tbsp sesame oil
▢ 1 large onion, diced
▢ 2 cloves garlic, minced
▢ 2 tbsp ginger, grated
▢ 1 red chilli, de-seeded and sliced
▢ 1 tsp garam masala
▢ 1 tsp cumin
▢ 1 tsp paprika
▢ 1 tbsp mustard seeds
▢ 2 tbsp tomato paste
▢ 2 medium carrots, diced
▢ 1 large sweet potato, peeled and diced
▢ 1 can coconut milk, (14oz/400ml)
▢ 1 tbsp curry paste
▢ 2 bay leaves
▢ 2 tsp mirin
▢ 2 tbsp soy sauce
▢ 1/2 tsp salt, or to taste
▢ 1/2 tsp black pepper, or to taste
▢ 1 1/2 cups Panko breadcrumbs
▢ 1/2 tsp salt
▢ 1/2 tsp onion powder
▢ 2 tsp dried oregano
▢ 1 cup flour
▢ 1 cup water
▢ 14 oz extra firm tofu
▢ 1/4 cup sesame oil
1Add the sesame oil to a large pan. Then, add the onion, garlic, ginger, chilli peppers, garam masala, cumin, paprika, mustard seeds and tomato paste. Cook for 5 minutes over a medium heat, until fragrant, and stir frequently to ensure they don't burn.
2Add the carrots, sweet potatoes, coconut milk, curry paste and bay leaves. Bring to a light simmer, cover and cook for 15 minutes, until the vegetables are fully softened. Stir once every 2-3 minutes.
3Remove the pan from the stove and discard the bay leaves. Stir in the mirin and soy sauce, and blend using an immersion blender until smooth. Season to taste with salt and pepper.
4Prepare your breading station. In one bowl, combine the breadcrumbs, salt, onion powder and oregano. In a different bowl, whisk together flour and water, ensuring that no lumps remain.
5Slice the tofu into slabs around 1/4 inch in thickness. Dip them in the batter, making sure to shake off any excess, and then the breadcrumbs.
6Add some sesame oil to a pan over a medium-high heat. Allow it to warm up for a couple of minutes, and then add the tofu. Fry for 5 minutes, then flip using kitchen tongs and fry for 3-4 minutes more, until crispy and golden brown.
7Serve the curry sauce and the crispy tofu Katsu over a bed of rice of your choice.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.