Cauldron

Vegan Tofu Katsu Curry

Japanese-ily tasty any time. A fresh and filling Vegan Tofu Katsu Curry, crispy pan-fried tofu in a panko crumb, with Katsu curry sauce and a quick Asian vegetable salad. Lip-smacking!

Serves 2
40 mins
Easy
Vegan
427 cals (per serving)
Sliced tofu topped with Katsu curry served alongside a salad including edamame, cucumber, radish and peppers, presented on a grey slab with a pink background.
Cauldron Extra Firm Tofu pink packaging

Made with our Extra Firm Plant-Based Tofu

High in protein
Vegan
High in calcium
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Ingredients:

For the Katsu

  • 1 x 220g pack Cauldron Extra Firm Tofu

  • 30g panko breadcrumbs

  • 1 tbsp. olive oil

  • ¼ tsp. chilli flakes

  • 5 sprays one calorie cooking spray

  • ½ onion, finely chopped

  • ½ carrot finely chopped

  • 1 thumb ginger, peeled and grated

  • 1 garlic clove, grated

  • ½ tsp. garam masala

  • ½ tsp. mild curry powder

  • ½ tsp. turmeric

  • 1 tbsp. plain flour

  • 250ml low salt vegetable stock

  • 1 tbsp. mango chutney

For the Asian vegetable salad

  • 75g edamame beans, cooked

  • ½ red pepper, diced into small pieces

  • 2 baby cucumbers, thinly sliced

  • 2 radishes, sliced

  • 1 lime, juice only

  • ½ tsp. nigella seeds

Our tip

In a hurry? Why not use a store bought Katsu sauce for a speedy midweek meal.

Don’t pat the tofu block dry – use straight from the pack to help stick the panko crumb to the tofu block. We’ve oven baked the panko crumbed tofu in this recipe. It also works well shallow fried in vegetable oil for a super crispy golden crust.

Method:

For the Katsu

  1. Mix the breadcrumbs, olive oil and chilli flakes in a bowl. Roll the Cauldron Extra Firm Tofu block in the breadcrumbs to evenly coat pressing the breadcrumbs onto the block. Place on a baking tray lined with baking paper.

  2. Pre-heat the oven to 180°C (fan)/ 200°C electric/Gas Mark 6.

  3. Cook the breaded tofu block in a pre-heated oven for 20-25 minutes or until golden brown.

  4. To make the Katsu sauce, add 5 sprays of one calorie cooking spray to a non-stick medium saucepan over a medium heat. Add the onion, carrot, ginger, garlic and spices. Cover and sweat for 5 minutes.

  5. Add the flour and stir well to coat. Cook for one minute.

  6. Add the stock, bring to a boil and boil for approximately 3 minutes or until sauce consistency is reached.

  7. Remove from the heat and stir in the mango chutney.

  8. Blend until smooth using a stick blender or food processor.

For the Asian vegetable salad

  1. Place all of the ingredients into a bowl and toss gently to combine. Set to one
    side.

To serve

  1. Slice the tofu into 6 slices.

  2. Divide the Asian salad between 2 serving plates and add the sliced tofu, then spoon over the Katsu sauce.

  3. Garnish with coriander leaves and lime wedges (optional).

  4. Serve with a side of rice if preferred.

Our tip

In a hurry? Why not use a store bought Katsu sauce for a speedy midweek meal.

Don’t pat the tofu block dry – use straight from the pack to help stick the panko crumb to the tofu block. We’ve oven baked the panko crumbed tofu in this recipe. It also works well shallow fried in vegetable oil for a super crispy golden crust.

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!