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Crispy Tofu Katsu Curry Medley
This reinterpretation of the Vegan Katsu Curry Rice highlights crispy oven-baked tofu encrusted in vegan panko breadcrumbs, paired with a mildly-spicy, vegetable-rich Japanese curry served over perfectly steamed rice. The tofu's delectable crunch harmonized with the soothing curry provides comfort i...
40 min
TOTAL TIME
893
CALORIES
$2.98
PER SERVING
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Ingredients
TOFU KATSU
3 SERVINGS
1/2 tsp garlic powder
VEGGIE CURRY
1 medium onion
Directions
TOFU KATSU
20 min
PREP TIME
20 min
COOK TIME
40 min
TOTAL TIME
1
Preheat oven to 220 degrees Celsius / 425 degrees Fahrenheit and line a baking tray with parchment paper.
2
Cut the firm tofu into 0.5 inch thick slices and pat dry with kitchen towels.
3
Set up three bowls - place cornstarch in the first, mix almond milk, dijon mustard, garlic powder, and salt in the second, and place vegan panko breadcrumbs in the third.
4
Dip each tofu slice in the cornstarch, followed by the almond milk mixture, and then coat thoroughly with panko breadcrumbs, pressing down firmly to help them adhere.
5
Arrange the coated tofu slices on the prepared baking tray.
6
Bake for 15 minutes or until crispy and golden. Remember to turn over halfway through for even browning.
VEGGIE CURRY
7
While the tofu is baking, chop the onion and prepare the mixed vegetables.
8
In a pot over medium heat, warm the vegetable oil then sauté the onion until translucent.
9
Add mixed vegetables, curry cubes, and water. Stir well until the curry cubes are fully dissolved.
10
Cover the pot and let it simmer for about 10 minutes, or until the vegetables are tender, stirring occasionally.
11
To assemble, serve the crispy tofu katsu over steamed rice, ladle the vegetable curry over and sprinkle with sesame seeds and a dash of black pepper to finish.
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Health Info
Macros
160g
CARBS
15g
FAT
30g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
LACTOSE FREE
Contains these allergens
SOYBEANS
TREE NUTS
WHEAT
