This Vegan Katsu Curry with Baked Tofu and Greens is a healthy spin on a take-out favorite. Crunchy, panko coated tofu served with a fragrant, creamy, mild-spiced, carrot-based curry. Made without nuts and with gluten-free options this dish can accommodate even the most discerning of palates.
This version has all the taste, texture and crunch of the original but without all the oil, calories and animal products. By serving this Katsu on a bed of farro in place of the traditional sushi rice nearly doubles the protein and fibre. If you can’t find farro, you can substitute your favorite grain or rice.
What is Katsu?
Katsu is one of the most popular dishes in Japan. The proper term for this dish is Katsukarē. Katsu means “cutlets” while karē is a Japanese version of curry. Traditionally, it includes a fried meat cutlet (called tonkatsu) served with rice and Japanese curry.
Kids Love This Vegan Katsu Curry with Baked Tofu and Greens
Kids love this mild curry and crunchy tofu sticks. Depending on the age of your little one you may want to omit the greens or replace them with edamame, peas or broccoli. Instead of pouring the katsu curry onto the farro or rice put it into a small dish for dipping sauce for the crunchy baked tofu. If you child has a very sensitive palate you may want to make my Best Ever Vegan Cheese Sauce instead. It’s a guaranteed success.
If your child is school age the baked tofu makes for a great packed lunch option. Give it as is or in a wrap or sandwich.
Is This Dish Gluten-Free?
This recipe can be easily gluten-free with two substitutions. Firstly do not serve farro as it is a type of wheat and is not gluten-free. Brown rice would be just as tasty. Secondly, for the tofu coating use gluten-free panko or ground up gluten-free crackers.
How Is Japanese Curry Different?
Japanese curry is a bit different from Indian curry or Dahl and Thai Curry. This version was introduced by the British during the Meiji era. It is said to have been adapted to British tastes.
Thus, the curry powder used in Karē contains fewer spices compared to the original Indian curry. So it has a more mellow taste and is less spicy, but rich in umami flavor. It also has a thicker consistency and is mildly sweet.
More Recipes To Try
If you enjoyed this Vegan Katsu Curry with Baked Tofu and Greens you will want to try these other recipes:
*Sweet & Spicy Tofu Sushi Bowl
*Curried Cauliflower Rice Bowl
*Curried Tofu Colorful Vegetables and Orange Rice
Sharing Is Caring!
When you make this Vegan Katsu Curry with Baked Tofu and Greens share it with me at @SusanCooksVegan and #Susancooksvegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
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Thanks for the love, my friends!
In gratitude,
Susan
PrintLet’s Make Vegan Katsu Curry with Baked Tofu and Greens
This Vegan Katsu Curry with Baked Tofu and Greens is a healthy spin on a take-out favorite. Kids love the mild curry and crispy tofu sticks.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main dish, Snack
- Method: Bake
- Cuisine: Japanese
- Diet: Vegan
Ingredients
For The Sauce:
- 2 carrots, peeled and sliced
- 1/2 onion, diced
- 1 tbsp grated ginger
- 1 can coconut milk
- 1 tbsp curry powder
- 1 garlic clove
- 1/4 tsp salt or to taste
- Fresh ground pepper to taste
For The Baked Tofu:
- 550g extra firm tofu
- 4 tbsp plain flour or gluten-free (more if needed)
- 50ml unsweetned plant milk
- 1 cup panko breadcrumbs or ground up crackers (use gluten-free if needed)
- Salt and pepper
To Serve:
- Cooked farro or rice of choice ( sushi, basmati, brown)
- Fresh green salad
- Sesame seeds
- 2 spring onion, finely sliced
Instructions
- Dry the tofu by wrapping it in a kitchen towel and placing a heavy object on top. Set aside.
- Pre-heat oven to 375F ensuring oven rack is in the centre position. Line a baking tray with parchment paper or silicon mat. Set aside.
- In three separate bowls place the flour, milk and breadcrumbs. Generously season the breadcrumbs and flour with salt and pepper.
- Remove the tofu from the towel and cut into eight rectangular sized slices. Use a paper towel to pat them dry, if needed.
- Place the tofu into the flour, then the milk and lastly the breadcrumbs. Make sure they are well coated at every stage. Gently shake off excess breadcrumbs and place on prepared baking tray.
- Bake for 15-20 mins, flipping halfway until tofu is golden brown.
- Meanwhile, heat 1-2 tsp of oil in a large frying pan on medium heat.
- Add chopped onion. Stir and let cook for a 3-4 minutes, then add the crushed garlic, grated ginger, curry powder and peeled and sliced carrot.
- Add the coconut milk and leave to simmer for 10-15 minutes. The carrot should be soft.
- Transfer to a blender or use a hand blender to blitz until smooth, around 30 seconds. Taste and season with salt and pepper
- Place it back in the pan on a low heat and leave for later. If you want the sauce a bit thinner, add a small amount of water.
- Serve the baked tofu on a bed of farro or rice with curry sauce and garnish with sliced green onions, sesame seeds and fresh green salad.
