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Golden Crunch Tofu Katsu with Savory Japanese Curry

Sink your teeth into this no-fuss Vegan feast - a golden-crusted tofu katsu served with a side of aromatic, comforting Japanese curry packed with veggies. Rounded off with steamed rice, every bite of this dish is a celebration. Perfect for those days when you crave comfort on a plate.
28 min
TOTAL TIME
1404
CALORIES
$4.79
PER SERVING
Golden Crunch Tofu Katsu with Savory Japanese Curry
Ingredients
TOFU KATSU
2 SERVINGS
Garlic Powder
1/2 tsp garlic powder
Plain Flour
1 3/4 g plain flour
Firm Tofu
7 1/8 g firm tofu
Panko Crumbs
2 1/2 g panko crumbs
Cornstarch
1 3/4 g cornstarch
Dijon Mustard
1/2 tbsp dijon mustard
Unsweetened Almond Milk
3 ml unsweetened almond milk
Salt
1/2 tsp salt
JAPANESE CURRY AND RICE
Frozen Mixed Vegetables
7 1/8 g frozen mixed vegetables
defrosted
Japanese Curry Cubes
1 5/8 g japanese curry cubes
Water
9 1/8 ml water
Neutral Flavored Oil
1 tsp neutral flavored oil
Store Bought Pre Cooked Rice
14 g store bought pre cooked rice
Onion
1 small onion
finely chopped
Roasted Sesame Seeds
1 tbsp roasted sesame seeds
Black Pepper
1/4 tsp black pepper
Directions
TOFU KATSU
15 min
PREP TIME
13 min
COOK TIME
28 min
TOTAL TIME
1
Preheat your oven to 220°C / 425°F. Line a baking tray with aluminum foil and lightly spray with cooking spray.
2
Cut the firm tofu into 0.5 inch thick pieces. Pat dry with paper towels.
3
Arrange three bowls. In the first one, put the cornstarch. In the second, combine almond milk, dijon mustard, garlic powder, salt, and plain flour. And in the third, place the panko crumbs.
4
Coat each tofu slice in cornstarch, then dip in the almond milk mixture, and finally coat thoroughly with panko crumbs. Press down firmly to help panko adhere.
5
Place each coated tofu slice on the prepared baking tray. Lightly spray the tops with cooking spray.
6
Bake in preheated oven for 10 minutes, then flip each slice and bake for another 5 minutes.
JAPANESE CURRY AND RICE
7
While the tofu is baking, heat the canola oil in a nonstick skillet over medium heat. Add the chopped onion and stir fry until soft and translucent, about 2-3 minutes.
8
Next, add the defrosted mixed vegetables, water and Japanese curry cubes to the skillet.
9
Stir to dissolve the curry cubes, cover and let it simmer for 5 minutes, stirring occasionally.
10
Warm the pre-cooked rice according to the package instructions.
PLATING
11
Serve the golden tofu katsu on a plate with a side of warm rice and generous ladles of the savory Japanese curry. Top it off with a sprinkle of black pepper and garnish with roasted sesame seeds.
Health Info
Macros
262g
CARBS
20g
FAT
46g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
TREE NUTS
WHEAT