Vegan Katsu Curry
Ingredients
The curry
-
1
lb
firm tofu
-
2
tablespoons
vegan butter or oil
-
1
medium
yellow onion, chopped
-
1
medium
potato, peeled and cut into ½ inch cubes
-
1
cup
peeled and chopped carrots
-
3
cloves
garlic, minced
-
3 to 4
cubes
Japanese curry cubes or 1 tablespoon curry powder
-
3
cups
water
-
½
teaspoon
freshly ground black pepper
-
2
tablespoons
ketchup (optional)
-
to taste
soy sauce or sea salt
The dredging station
-
to taste
panko breadcrumbs
-
to taste
salt and pepper
-
1
cup
flour
-
1
cup
vegan milk
To serve
-
to taste
white rice
-
to taste
sesame seeds
-
to taste
scallions
Instructions
- Melt vegan butter or heat oil in a pan over medium heat.
- Add onions and cook until softened and translucent.
- Stir in potatoes, carrots, and garlic, cooking for an additional 5 minutes.
- If using curry powder, add it now and stir into the vegetables.
- Add water, curry cubes (if using), black pepper, and ketchup, then bring to a boil.
- Reduce heat and simmer uncovered for 15-20 minutes until vegetables are tender.
- Adjust the sauce thickness and seasonings as needed.
- Prepare the tofu by cutting it in half and seasoning.
- Set up a dredging station with seasoned panko and a flour-milk mixture.
- Coat the tofu in the flour-milk mixture and then in the panko breadcrumbs.
- Heat oil in a pan and fry the tofu until browned on both sides.
- Slice the tofu into strips.
- Serve rice in one half of the bowl, curry in the other, topped with tofu, sesame seeds, and scallions.
Nutrition Facts (estimated)
Servings
6
Calories
142
Total fat
6g
Total carbohydrates
14g
Total protein
8g
Sodium
151mg
Cholesterol
0mg
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