Last updated - ; Published - By Rhian Williams 17 Comments
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ThisVegan Tofu Katsu Curry is the best seriously satisfying, but deceptively easy dinner: think tender, crispy breaded tofu smothered in a rich, spicy curry sauce.
Japanese Curry is one of my favourite recipes - it's super comforting, filling, and just so flavourful. Adding some crunchy, golden sticks ofTofu Katsu really takes it to the next level.
This Vegan Tofu Katsu Curry might look a little different to the ones you're used to seeing at restaurants, as lots of places serve Katsu Curry as a smooth curry sauce without vegetables.
However, the traditional Japanese version of Katsu Curry is just a normal curry with vegetables and potatoes served withpieces of breaded meat or tofu.
Homemade Japanese Curry is much easier to make than you might think, and it's just as rich, creamy, subtly spiced and salty-sweet as the traditional version, but much healthier. It also means you can easily make it gluten-free and refined sugar free, and it doesn't contain any MSG.
How to make Vegan Tofu Katsu Curry
For the vegan katsu, I went with tofu as I love how it stays moist and tender on the inside whilst crisping up beautifully on the outside. My favourite way to make the tofu katsu, which strikes a good balance of speed, deliciousness and healthiness, is to pan-fry it in a small amount of oil.
If that's still not healthy enough for you, I've also tested out several other ways to make the tofu katsu, and you can choose a method depending on your dietary requirements and how healthy you want to be. You can either:
- bake it in the oven with a tiny amount of oil added
- bake it in the oven oil-free (this worked surprisingly well)
- cook in your air-fryer if you’re lucky enough to own one!
How to make gluten-free Tofu Katsu
Panko breadcrumbs work really well for this tofu katsu, but if you’re gluten-free you can:
- make your own breadcrumbs by crumbling up gluten-free bread with your hands or in a food processor
- use shop-bought gluten-free breadcrumbs
- use crushed gluten-free cornflakes.
How to serve this Tofu Katsu Curry
This Vegan Tofu Katsu Curry is best served with brown or white sticky rice. You can also serve it with pickled ginger orquick-pickled Chinese cabbage, and some fresh salad leaves drizzled with thisWagamama-Inspired Salad Dressing.
For more vegan curries:
- Chickpea Korma Curry
- Chickpea Sweet Potato Peanut Curry
- Cabbage Potato Curry
- Eggplant Chickpea Peanut Curry
- Chickpea Coconut Mango Curry
- Tofu Satay Curry
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Vegan Tofu Katsu Curry (GF)
ThisVegan Tofu Katsu Curry is the best seriously satisfying, but deceptively easy dinner: think tender, crispy breaded tofu smothered in a rich, spicy curry sauce.
5 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: Japanese
Keyword: gluten-free japanese curry, tofu katsu curry, vegan japanese curry, vegan katsu curry
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Servings: 4
Calories: 479kcal
Author: Rhian Williams
Ingredients
For the tofu katsu:
- 400 g (14 oz) firm tofu (or sub silken tofu)
- 4 heaped teaspoons gluten-free flour blend (or sub plain flour if not gluten-free)
- 40 ml (⅕ cup) water
- Salt + pepper, to taste
- 30 g (1 oz) panko breadcrumbs (*see notes for gluten-free options)
- 3 tablespoons rapeseed or vegetable oil (**see notes for oil-free and baked options)
For the curry:
- 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
- 1 onion , diced
- 2 cloves garlic , minced
- 1 cm (½ inch) ginger , peeled and minced
- 1 heaped teaspoon curry powder , to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 carrots, peeled and diced
- 400 g (14 oz) potatoes , diced (new potatoes are best as they retain their shape and there’s need to peel them), diced (you can also substitute sweet potatoes)
- Handful of frozen green peas
- 200 ml (⅘ cup) tinned coconut milk
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 1 teaspoon agave syrup (or sub any other sweetener)
- 1 tablespoon tamari (or soy sauce if not gluten-free)
- 120 ml (½ cup) tinned tomatoes
- 200 g (14 oz) French (green) beans , trimmed and halved
- 2 tablespoons cornflour (cornstarch)
- Salt + pepper , to taste
To serve:
- Cooked brown or white sticky rice
- Pickled ginger
- Salad
Instructions
For the tofu katsu:
Drain and rinse tofu and pat dry with a paper towel
Cut the block of tofu into thirds horizontally, then each piece into 6 small rectangles
Mix together the flour and water in a bowl
Mix the breadcrumbs with salt + pepper and lay out onto a plate
Dip a piece of tofu into the flour and water mixture, then coat with the breadcrumbs. Transfer onto a large plate
Repeat for the rest of the tofu
Heat up oil in a large frying pan and cook on a medium heat for about 15 minutes, occasionally turning over the pieces until crispy and golden
Transfer onto a plate lined with a paper towel to soak up the excess oil
For the curry:
Heat up coconut oil in frying pan andadd onion, garlic and ginger once hot
Fry for about 10 minutes until softened
Add curry powder, cumin and turmeric and fry for a minute until fragrant
Add carrots, potatoes, frozen peas, coconut milk, stock cube, agave syrup and tamari, with enough water to cover
Bring to the boil then turn down heat and simmer for around 15 minutes, until potatoes are soft enough to gently pierce with a fork
Add the tinned tomatoes and French beans, and cook for a further 10 minutes
Dissolve the cornflour in a small amount of water in a separate bowl, before adding to the curry
Stir well and leave to heat gently for a further couple of minutes until the sauce is thickened. If it's still looking too thin, do the same with more cornflour dissolved in water first and if it's looking too thick, add more water
Taste and add salt + pepper
To serve:
Serve the curry and tofu katsu with brown or white sticky rice, pickled ginger, and a side salad
Leftovers keep well covered in the fridge for up to a few days. Store the tofu katsu and curry separately - reheat the curry in a pan or in the microwave, and reheat the tofu katsu in a dry frying pan
Notes
*Panko breadcrumbs work really well for this tofu katsu, but if you’re gluten-free you can:
- Make your own breadcrumbs by crumbling up gluten-free bread with your hands or in a food processor
- Use shop-bought gluten-free breadcrumbs
- Use crushed gluten-free cornflakes
**I tested out lots of different ways to make this tofu katsu, so you can choose which method you prefer depending on your dietary requirements and how healthy you want to be. You can either:
- Pan-fry in a small amount of oil - this is the method stated above.
- Shallow-fry in about 1 cm (½ inch) of oil - similar cooking time to the method stated above.
- Bake in oven with a tiny amount of oil added - lay out tofu katsu pieces on a baking tray, drizzle over a small amount of oil or spray with oil. Bake at 180 degrees (350 degrees) for about 15 minutes, or until crispy and golden brown.
- Bake in the oven oil-free (this worked surprisingly well) -lay out tofu katsu pieces on a baking tray. Bake at 180 degrees (350 degrees) for about 15 minutes, or until crispy and golden brown.
- Cook in your air-fryer if you’re lucky enough to own one!
Nutrition Facts
Vegan Tofu Katsu Curry (GF)
Amount Per Serving
Calories 479Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 13g65%
Sodium 563mg23%
Potassium 899mg26%
Carbohydrates 40g13%
Fiber 7g28%
Sugar 8g9%
Protein 16g32%
Vitamin A 5505IU110%
Vitamin C 25.1mg30%
Calcium 230mg23%
Iron 8.2mg46%
* Percent Daily Values are based on a 2000 calorie diet.
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More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Bethan
Honestly 10/10, it’s like something from a restaurant. I’m shocked I even cooked this, love the flavours!
I used medium firm tofu as I’m not a fan of the firm tofu and it broke apart but it still tastes great!
Thank you!!!Reply
Rhian Williams
Thank you so much, so so glad you liked it!!
Cat
Really enjoyed this curry. It doesn’t taste like the traditional Katsu (in my opinion) and that’s for all the good reasons. it’s less salty, tastes less processed and oily/heavy. I didn’t feel like I needed the breaded tofu as the curry was lovely on its own with just rice. Another one for my recipe book 🙂Reply
Rhian Williams
Thank you so much, so glad you liked it!
imogen
My 4 yr old son liked making the Tofu katsu, and enjoyed eating it and my husband was sold on the wagamama-inspired salad dressing, really loved it! I decided to oven bake Tofu katsu so i would have less mess, and would only have to focus on the curry and salad while setting the table!
I supplemented different veg for the curry. I had no carrot and used purple yam (sweet potato)
and purple cabbage- i think the end colour put my son off eating his food. Also I was generous with the curry powder forgetting the children would be eating and it was a little too hot for them. It would be amazing to have help with getting spice ( heat ) balance advice to create flavour for adult meals without overpowering a child's palate. thank youYour recipes are really helping my husband and I to reimagine dinner time and inspire us to eat healthily again. I just wish experimenting with flavours was not challenging for little people!!
Reply
Rhian Williams
Thank you so much for your feedback!
To make it less spicy, you can leave out the curry powder and just stick with the cumin and turmeric. It'll be plenty flavourful, but without the spice. Or you could cut back on the curry powder and just use a half or a quarter of the amount. I hope that helps!
Parth
Reply
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