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Vegan Katsu Curry on a plate with vegetables and rice.
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4.63 from 16 votes

Vegan Katsu Curry

A comforting Tofu Katsu Curry that is easy to make and both gluten-free and vegan!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 people
Author: James Wythe
Cost: £5

Ingredients

  • 400 g firm tofu pressed
  • olive oil
  • 4 garlic cloves crushed
  • 1 large carrot finely diced
  • 1 red onion finely diced
  • thumb size piece of ginger finely diced
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp chilli flakes
  • 1/2 tsp fennel seeds
  • 2 tbsp gluten free flour ( I used corn flour)
  • 1 juice of lime
  • 500 ml veg stock
  • 100 ml vegan milk (I used almond)
  • handful gluten free breadcrumbs (I bought mine but you can make your own)

Instructions

  • Firstly press your tofu to drain out any excess water (5-10 minutes).
  • Meanwhile to a pot add olive oil, diced garlic, carrot, onion, ginger and fry together for a few minutes. Now add in the spices, lime juice, flour and veg stock and stir. Reduce to a low heat and simmer for 10-15 minutes until it starts to thicken making sure to stir every 5 minutes.
  • Once the tofu has drained slice into "steaks" aim for 8 slices. In one bowl add your vegan milk and in another bowl add gluten free breadcrumbs. Dip the tofu steaks into the milk and then into the breadcrumb bowl making sure to push the breadcrumbs firmly into the tofu.
  • Heat a frying pan with a generous amount of olive oil and fry the tofu on either side for a couple minutes until golden brown and crispy.
  • Finally the Katsu sauce should be ready, you can either strain it through a sieve for it to be smooth or just have it slightly chunky (whichever you prefer)

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Leftover curry sauce can be refrigerated for 3-4 days. The tofu katsu is best fresh when it has been fried. If you do have leftover fried katsu, it will keep for a day or two in the fridge and will be best reheated in an air fryer or dry pan.
To Freeze: Leftover curry sauce can be frozen for 3 months. I wouldn’t recommend freezing the fried tofu katsu.
Tip 1: Make this recipe oil free by air frying the tofu rather than frying it.
Tip 2: If you struggle to find gluten free breadcrumbs, it’s quite simple to make your own. Blend up a piece of stale gluten free bread into small crumbs and freeze. Remove from the freezer and use as instructed.
Tip 3: As this is a vegan Katsu curry, I have opted to use Tofu as the main source of protein, but this recipe will work just fine with chicken if you wish.

Nutrition

Calories: 256kcal | Carbohydrates: 20g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Fiber: 6g | Sugar: 6g