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    Home » Recipes » Main Course

    Published: Aug 8, 2022 · Updated: Aug 1, 2024 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Vegan Katsu Curry

    Jump to Recipe 3 Comments Share Pin Save Saved!
    A collage of pictures of vegan tofu katsu curry with rice.

    This vegan katsu curry recipe is our vegan spin on the Japanese curry classic. Crispy fried tofu cutlets, served on a bed of rice with a thick curry sauce make a tasty, satisfying, and nutritious full meal.

    Slices of tofu cutlet on top of rice, with a Japanese curry sauce.
    Table of Contents
    • Japanese curries
    • Ingredient tips
    • Step by step pictures
    • Variations and substitutions
    • Serving suggestions
    • FAQs
    • More vegan dinner recipes
    • 📖 Recipe

    Japanese curries

    Japanese curries date back to the 19th century when the British brought the spice mix called curry powder to Japan from India. At first a specialised Western dish, curry was then made popular in the Navy and spread throughout the general population.

    Now curries are among the most eaten meals in Japan. Katsu curry is one of the most popular Japanese curries, and probably the best known outside of Japan.

    For a traditional katsu curry, a cutlet of pork, beef or chicken would be served with the curried vegetable sauce. This comes with a side of rice, of course, and some pickled vegetables to balance out the flavours of the curry and cleanse the palate.

    Two plates of vegan katsu curry, with cucumber pickles and sesame seeds on the side.

    In creating this vegan tofu katsu curry, we adapted our breaded tofu recipe to bring the crunchy protein to this dish.

    The seasoned tofu cutlets are covered in a savoury coat of crispy panko breadcrumbs and sesame seeds, then shallow fried to golden brown perfection. Prepared this way, the tofu has an almost meaty texture.

    The crispy tofu slices are served on a bed of rice next to a rich and thick sauce of curried roux and diced vegetables.

    Some other katsu curry recipes strain the veggies out of the sauce for a smooth texture. But we think it'd be a shame to waste them! So we blend them up instead, which also brings more flavour and nutrients.

    To round off the flavours of the katsu curry, our quick pickled cucumbers add a refreshing acidic note. Japanese cooking philosophy aims at creating a balance of the five basic flavours - salty, sweet, bitter, savoury (or umami) and sour - and the pickle provides the sour element.

    Are you hungry yet? Let us show you how to make a great vegan katsu curry!

    Ingredients for vegan katsu curry sauce.

    Ingredient tips

    Here's what you need to make this vegan tofu katsu curry. Let's start with the ingredients for the Japanese curry sauce:

    • Vegan butter for sauteeing the veggies - substitute vegetable oil or coconut oil.
    • Onions, carrot, garlic and ginger for a nice flavour base.
    • Curry powder and a bit of turmeric - you can use mild or medium curry powder, depending on your heat preference.
    • Plain flour / all purpose flour - used in the roux, to thicken the sauce.
    • Vegetable stock - we use Marigold Swiss Bouillon.
    • Coconut milk for a rich, creamy sauce. We like full fat organic coconut milk.
    • Soy sauce and maple syrup for a balanced savoury and sweet flavour.
    Ingredients for breaded tofu katsu.

    And for the breaded crispy tofu:

    • Firm tofu
    • Salt and pepper - freshly ground to season the slices of tofu before breading
    • Some more plain / all purpose flour - to coat the tofu as well as to mix with water for the batter.
    • Soy sauce and garlic powder to season the batter.
    • Panko breadcrumbs - A Japanese type of white breadcrumbs.
    • And nutritional yeast and sesame seeds - mixed with the breadcrumbs for an extra savoury note.

    Step by step pictures

    Here’s a visual guide to help you make our vegan katsu curry. You can find the full, adjustable and printable recipe in the recipe card at the end of the post.

    Katsu curry sauce

    First, prepare the curry sauce.

    Finely diced onions and carrots in a large saucepan.

    Step 1 - Melt the vegan butter in a saucepan over medium-high heat and saute the diced onion and carrot until the onions are translucent.

    Adding garlic and ginger to sauteed carrots and onions.

    Step 2 - Add the minced garlic and grated ginger and saute for another 2 minutes.

    Spices mixed with the fried carrots, onion, garlic and ginger.

    Step 3 - Add the curry powder and turmeric, saute for 1 more minute, then stir in the plain flour.

    Adding vegetable stock to form a curry roux.

    Step 4 - Little by little, add in the vegetable stock. After each addition whisk well and let the resulting roux bubble up.

    Adding coconut milk to the sauce,

    Step 5 - Add the coconut milk, soy sauce and maple syrup. Simmer on medium heat for 5 minutes.

    Blending the curry sauce with an immersion blender.

    Step 6 - Blend the sauce until it's smooth, using a hand blender.

    Crispy tofu cutlets

    An light orange-brown batter and a whisk in a white bowl.

    Step 1 - Mix the batter by whisking together flour, garlic powder, soy sauce and water.

    Panko breadcumbs with nutritional yeast and sesame seed being stirred with a fork in a bowl.

    Step 2 - Combine the panko breadcrumbs, nutritional yeast, sesame seeds and salt in a shallow bowl.

    Rectangular slices of tofu arranged on a white square plate.

    Step 3 - Drain, press and slice the tofu. Briefly press the slices in a tea towel.

    Seasoned slices of tofu.

    Step 4 - Season the tofu slices with salt and pepper on both sides.

    Breading process - dipping tofu in flour, batter, and then the breadcrumb mixture.

    Step 5 - Prepare the separate bowls containing plain flour, the batter, and the seasoned breadcrumbs. Dip each slice in flour to lightly coat it, then in the batter, and finally, in the breadcrumbs.

    Two slices of tofu coated in breadcrumbs in a frying pan. One is pale on top, the other golden brown after being turned over in the pan.

    Step 6 - Shallow fry in vegetable oil in a frying pan on medium-high to high heat on each side until golden brown.

    Top tip: After frying, place the tofu cutlets on paper towels / kitchen paper to remove excess oil.

    Variations and substitutions

    Instead of tofu, you can also bread vegetables such as sweet potato or eggplant/aubergine. Cut them into ½ cm or ¼ inch slices so that they cook through fully when frying.

    For a slightly easier meal, instead of making the breaded tofu, just use store-bought crispy vegan chicken fillets and prepare them as instructed on the packaging.

    You don’t strictly have to blend the sauce, but just leave the veggies as they are for some added texture and a bit of a bite to the sauce.

    You can make a gluten-free vegan katsu curry by making several adjustments to the recipe and preparation:

    • Substitute the soy sauce for tamari or liquid coconut aminos.
    • Don’t make a roux with flour. Instead of adding flour, add all remaining sauce ingredients (substituting the soy sauce). Simmer as usual and after blending, thicken the sauce with a cornstarch slurry (made of 1 part cornstarch and 2 parts water) until the desired consistency is reached.
    • For the breaded tofu, again substitute the soy sauce. Also, use gluten-free breadcrumbs and swap out the plain flour for gluten-free flour. In the batter, you can use chickpea flour for a rich flavour.
    Tofu katsu curry garnished with black sesame and cucumber pickle.

    Serving suggestions

    Katsu is typically served with rice. You can use Japanese short-grain rice or sushi rice. Other varieties like Jasmine rice are also delicious. Prepare a quarter cup (50 grams, or about 2 ounces) of uncooked rice per person.

    We also like a garnish of black sesame seeds, which give the dish a nice finishing touch that looks great. Some sliced spring onion sprinkled on are welcome too.

    For us, pickled vegetables like our quick cucumber pickle, are a must to balance the salty and slightly sweet flavours of the curry sauce with the refreshingly sour tang of the pickle. Pickled ginger, like it is served with sushi, would work as well.

    Golden brown tofu katsu with a vegan Japanese curry.

    FAQs

    How can I thicken curry sauce?

    The sauce will thicken a little bit as it cools down. But if you need to thicken it, or if you are thickening a gluten-free curry sauce, the best way is to use cornstarch (called cornflour in the UK).

    Combine a tablespoon of cornstarch with two tablespoons of water into a smooth slurry in a small bowl or cup. While you stir the simmering sauce, add small amounts of the slurry while stirring the sauce and check the consistency of the sauce after a few seconds. Add more slurry as needed.

    Can I freeze katsu curry?

    The curry sauce freezes very well. The breaded tofu is not suitable for freezing and should be made fresh.

    To freeze the curry sauce, let it cool and then freeze it in an airtight container for up to 3 months. Defrost overnight in the fridge, or on the defrost setting in a microwave.

    To reheat, place the sauce in a saucepan and cook on medium heat until thoroughly hot.

    Dipping a piece of tofu into the creamy curry sauce.

    More vegan dinner recipes

    We hope you'll like this vegan katsu curry! Why not check out some of these other tried and tested Asian inspired recipes for your next meal:

    Sticky Lemon Tofu (tangy, sweet and incredibly yummy!)

    Burmese Tofu (served with a delicious garlic, ginger and chilli sauce)

    Red Lentil Dal with Potatoes and Spinach (ready in just 20 minutes for an easy dinner)

    📖 Recipe

    Golden brown tofu katsu with a vegan Japanese curry.

    Vegan Katsu Curry

    by Sophie & Paul
    5 from 2 votes
    A vegan version of the classic Japanese katsu curry! Crispy fried tofu cutlets with a wonderfully aromatic yellow curry sauce. Perfect with rice and a vegetable pickle.
    Print Pin Save Saved!
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 45 minutes minutes
    Makes: 4 servings
    Course: Main Course
    Cuisine: Japanese inspired

    Ingredients
     

    Sauce

    • 2 tbsp (27 g) vegan butter
    • 2 onions finely diced
    • 1 carrot finely diced
    • 3 cloves garlic minced
    • 1 tbsp ginger grated
    • 2 tbsp mild curry powder
    • 1 tsp turmeric
    • 2 tbsp plain flour
    • 1 cup (240 ml) vegetable stock
    • ½ can (200 ml / 7fl oz) coconut milk
    • 1 tbsp soy sauce
    • 2 tsp sugar or maple syrup

    Breaded Tofu

    • 1 block (280 g / 10 oz ) tofu firm or extra firm
    • salt and pepper for seasoning
    • ¼ cup (30 g) flour plain / all-purpose plus extra for flour coating
    • 1 tsp garlic powder
    • 1 tbsp (15 ml) soy sauce
    • ¼ cup (60 ml) water
    • 1 cup (50 g) panko breadcrumbs
    • 2 tbsp nutritional yeast
    • ½ tsp salt
    • 2 tbsp sesame seeds
    • vegetable oil for frying

    Serving suggestion

    • 1 cup (200 g) rice dry, cooked for serving
    • pickled vegetables pickled cucumber or ginger
    • 1 tbsp black sesame seeds as garnish
    • 2 tbsp spring onion sliced, as garnish

    Instructions
     

    Katsu curry sauce

    • Melt the vegan butter in a saucepan over medium-high heat.
      2 tbsp (27 g) vegan butter
    • Saute the diced onion and carrot until the onions are translucent.
      2 onions, 1 carrot
    • Add the minced garlic and grated ginger and saute for another 2 minutes.
      3 cloves garlic, 1 tbsp ginger
    • Add the curry powder and turmeric and saute for 1 more minute.
      2 tbsp mild curry powder, 1 tsp turmeric
    • Stir in the plain flour, and make sure there are no lumps.
      2 tbsp plain flour
    • Little by little, add in the vegetable stock. After each addition, whisk well and let the resulting roux bubble up briefly.
      1 cup (240 ml) vegetable stock
    • Add the coconut milk, soy sauce and maple syrup. Simmer on medium heat for 5 minutes.
      ½ can (200 ml / 7fl oz) coconut milk, 1 tbsp soy sauce, 2 tsp sugar or maple syrup
    • Blend smooth with a hand blender/immersion blender. Set aside or keep warm until serving.

    Breaded Tofu

    • Prepare the batter: In a bowl, whisk together flour, garlic powder, soy sauce and water.
      ¼ cup (30 g) flour plain / all-purpose, 1 tbsp (15 ml) soy sauce, 1 tsp garlic powder, ¼ cup (60 ml) water
    • Prepare the seasoned breadcrumbs: Combine the panko breadcrumbs, nutritional yeast, sesame seeds and salt in a shallow bowl.
      1 cup (50 g) panko breadcrumbs, 2 tbsp nutritional yeast, 2 tbsp sesame seeds, ½ tsp salt
    • Drain, press and slice the tofu. Briefly press the slices in a tea towel.
      1 block (280 g / 10 oz ) tofu
    • Season the tofu slices with salt and pepper on both sides.
    • Prepare the breading station: Arrange three separate bowls containing plain flour, the batter, and the seasoned breadcrumbs.
    • To bread a slice of tofu, first dip each side in flour to lightly coat it and briefly shake off any excess flour.
      Now dip it in the batter and make sure it's well coated on both sides and no spot is left out. Again, let any excess drip off before transferring to the next bowl.
      Finally, set the piece down in the bowl of seasoned breadcrumbs. Cover it in the breadcrumb mix, then gently press it down to make the coating stick well to the battered tofu.
      Set down on a dry board or plate, and repeat with the remaining slices.
    • Place enough vegetable oil in a frying pan to complete cover the whole the pan. Heat it up over medium-high heat.
    • When the oil is hot, carefully place some breaded tofu slices in the pan and fry for 2-3 minutes until the underside is golden brown. Watch out for splashes of hot oil. Flip the tofu slices over and fry on the other side for 2-3 more minutes, making small adjustments to the heat level if necessary to keep the breadcrumbs from getting too dark.
      Only cook as many slices at a time as you can easily fit and handle in the pan. Fry in batches if necessary, topping up the oil as needed to keep the bottom of the pan covered in oil.
    • When a slice of tofu is done on both sides, remove it from the pan and set it down on a plate topped with a double layer of kitchen paper/kitchen towels to remove excess oil.
      Set aside until serving. If necessary, keep the plate of fried tofu warm in a fan oven at a low temperature (80℃ / 170℉) until ready to serve.

    Serving

    • Cut the crispy fried tofu into strips and serve them on a bed of rice and with a small pool of sauce on the side. Place a heaped tablespoon of pickled vegetables on the plate. Garnish with black sesame seeds and sliced spring onion.

    Notes

    Rice
    To serve with rice, cook ¼ cup (50 grams, or 2 ounces) of dry rice per person according to the package instructions. Japanese curries are typically served with white short-grain rice. Jasmine, basmati or brown long grain rice work well, too.
    Freezing
    The katsu curry sauce freezes well, but the tofu cutlets and rice are best prepared fresh.

    Nutrition

    Serving: 1serving (not including rice) | Calories: 535kcal | Carbohydrates: 42g | Protein: 21g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1391mg | Potassium: 512mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2760IU | Vitamin C: 7mg | Calcium: 201mg | Iron: 7mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!


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      5 from 2 votes (2 ratings without comment)

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      Recipe Rating




    1. Nanni says

      December 25, 2022 at 12:54 pm

      I cooked this super brilliant recipe for the second time today and like the first time it was a taste explosion, I love the recipe 🥰😍💗 It tastes effing good excellent - no cap 😋 I have never eaten such a delicious curry in my life and it is so easy to cook! 🤩

      And just briefly btw, I have to admit 😳 when I read through the ingredient list, I first thought to myself: so much onion and garlic, I'm not a fan :/ how can that taste good 🧐 well hmmm I don't know and generally all the ingredients, how can that go together ???? 🙄🤔... but i'm gonna give it a try :)) ... and by the end the result proved me wrong ... cause it's perfect🤌🥰, all the combinations harmonise perfectly with each other and even if I didn't think so at first, the result is a masterpiece!

      Thank you for this recipe, it is a dream! I'm in love with this curry 💗💗💗

      Reply
      • Sophie and Paul says

        December 29, 2022 at 11:41 am

        Wow Nanni, thank you for this blazing approval 🙂 so glad you enjoy the recipe!
        love, Sophie & Paul

        Reply
    2. Anna says

      August 11, 2022 at 8:08 pm

      Beautiful recipe, and it's very similar to mine so I don't really need to try it because I sure it tastes amazing!
      I usually use seitan or soy burger instead of tofu (I honestly don't enjoy eating tofu).
      Just my 2 cents: if you don't have much time for cooking, you can prepare curry roux beforehand and store them in the freezer, so convenient!

      Reply

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