Recipes › Dinner

• Dinner
• 50 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Tofu katsu curry

Breaded baked tofu with Japanese curry sauce and rice (vegan).

Calories

624

Protein

32 g

Carbs

83 g

Fat

20 g

Per serving. Makes 4 servings.

Ingredients

• 500 g Firm tofu
• 50 g Plain flour
• 100 ml Soy milk, unsweetened
• 80 g Breadcrumbs
• 2 tbsp Vegetable oil
• 1 Onion
• 2 Carrot
• 2 tsp Curry powder
• 500 ml Vegetable stock
• 1 tbsp Soy sauce
• 1 tbsp Maple syrup
• 1 tbsp Cornflour
• 600 g White rice, cooked

Contains: Celery, Cereals containing gluten, Mustard, Soybeans. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Pat the tofu dry and cut into slices about 1.5 cm thick.
2. Put the flour, soy milk and breadcrumbs in three shallow dishes. Coat each slice in flour, then soy milk, then breadcrumbs.
3. Put on a lined tray, drizzle with half the oil and bake for 25 minutes, turning halfway, until golden and crisp.
4. Meanwhile, peel and chop the onion and carrots. Soften in the remaining oil for 5 minutes, add the curry powder for 1 minute, then the stock, soy sauce and maple syrup. Simmer for 15 minutes.
5. Blend the sauce until smooth. Mix the cornflour with a little cold water, stir in and simmer for 1 minute until thick.
6. Serve the tofu with the rice and curry sauce.

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