Serves 4

This take on a famous restaurant chains ‘katsu curry’ will be sure to impress vegans and non-vegans alike. We have used tofu however instead of seitan.


For the curry sauceTofu Katsu Curry 1

  • 1 tbsp oil for frying
  • 1 onion chopped
  • 2garlic cloves, chopped
  • 1-inch piece of ginger, grated
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 240ml (1 cups) vegetable stock
  • 2 tbsp cornflour mixed with 3 tbsp water to make a slurry
  • 1/2tbsp soy sauce
  • 1tsp maple syrup
  • 120ml (½ cup) soya milk

For the tofu coating

  • A 396g block of firm tofu, sliced into four slabs (we used Cauldron)
  • 55g (1/2 cup) plain flour
  • 45g (3/4 cup) Katsu breadcrumbs
  • 3 tbsp Gram flour
  • 60ml (¼ cup) soya milk
  • Enough oil for shallow frying
  • salt and pepper, to season


  1. Add the oil to a medium saucepan and cook the onion, garlic & ginger for a couple of minutes until softened. Add the turmeric, and garam masala to the pan and cook for another couple of minutes or so while stirring continuously.
  2. Slowly add the stock, cornflour slurry then stir in the soy sauce and maple syrup. Simmer for about 10 minutes or until the sauce has reduced and thickened a little then add the soya milk. You can now set this sauce aside ready to heat up and serve later.
  3. You are now ready to bread your tofu. Do this in a shallow dish big enough that you can dip your tofu slabs in it. Make your gram flour ‘egg’ by mixing the gram flour with the soya milk to make a thick paste. In a separate dish, add your panko breadcrumbs, salt and pepper. Stir to combine.
  4. Dip each slab of tofu first in the flour, gram flour ‘egg’ followed by the katsu breadcrumbs.
  5. On a medium to high heat, shallow fry your coated tofu for 1-2minutes on both sides or until golden brown.
  6. If needed, heat the curry sauce through, drizzle over the tofu and serve with jasmine sticky rice.

Taken from January 2019 (Issue 46) Vegan Life Magazine


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