Vegan Katsu Curry

Name: Vegan Katsu Curry
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 lb Tofu (Firm), block, pressed for 30 minutes; 2 tbsp Vegan Butter, or oil; 1 medium Yellow Onion, chopped; 1 medium Potatoes, peeled and cut into 1/2 inch cubes; 1 cup Carrots, peeled and chopped; 3 cloves of Garlic, minced; 3 1/2 cubes of Japanese Curry Cubes, or 1 tablespoon curry powder; 3 cups Water; 1/2 tsp Pepper (Black), freshly ground; 2 tbsp Ketchup, optional; 1 tsp Soy Sauce, or sea salt; optional

This Vegan Katsu Curry pairs crispy, golden tofu cutlets with a rich, comforting Japanese-style curry full of tender potatoes, carrots and savory aromatics. It’s a hearty, satisfying bowl served over rice and finished with scallions and sesame seeds — a perfect weeknight meal that feels special but is easy to make.

This Vegan Katsu Curry pairs crispy, golden tofu cutlets with a rich, comforting Japanese-style curry full of tender potatoes, car... Show more

By Jessica in the Kitchen - Easy Vegan Recipes · Original recipe

Health Grade

B- · Healthy

Time

1 hr

Price

1,54 €

Calories

383 kcal

low calorie

low carb

keto

low sugar

Method

Press the tofu

Wrap the Firm Tofu in a clean towel or a few layers of paper towels, set it on a plate, and weigh it down with a skillet or a couple of cans. Press for 30 minutes so the tofu loses moisture and browns better in the pan.

Prep the vegetables

While the tofu presses, peel and chop the Yellow Onion, cut the Potatoes into 1/2-inch cubes, peel and chop the Carrots, and mince the Garlic. Keep the potato and carrot pieces close in size so they become tender at the same time.

Pan-fry the tofu

Cut the pressed tofu into 4 even cutlets. Heat 1 tbsp of the Vegan Butter (or oil) in a large skillet over medium-high, then add the tofu in a single layer. Cook for 3 minutes per side, turning gently, until the outside is golden and crisp, then move the tofu to a plate.

Simmer the curry

Add the remaining 1 tbsp of the Vegan Butter or a little more oil to the same pan, then stir in the onion, potatoes, carrots, and garlic. Cook for 3 minutes, stirring often, until the onion softens and the garlic smells fragrant. Pour in the Water and bring it to a boil, then lower the heat and simmer uncovered for 12 minutes until the vegetables are tender. Stir in the Japanese Curry Cubes until they melt completely; if you're using curry powder instead, stir it in with the vegetables before the water goes in. Finish with 1/2 tsp Black Pepper, plus 2 tbsp Ketchup and 1 tsp Soy Sauce if you want a sweeter, deeper sauce. Cook for 2 minutes more until the curry is thick and glossy.

Assemble and serve

Slice the tofu if you like, then spoon the curry and vegetables over or beside it on warm plates. Serve right away while the tofu is still crisp and the sauce is hot.