Vegan Katsu Curry With Baked Tofu

So one thing I don’t enjoy doing when cooking is frying. I always seem to make a mess and get oil everywhere or burn my self. Even though I’m not a fan of frying, I still love the crispy crunch they have. With that being said I present to you my delicious vegan katsu curry with baked tofu. Above all the tofu has that crispy crunch without the hassle of frying. While my little sister was in town I made this for her and she enjoyed it and she’s not even a vegan or a vegetarian. This curry is packed full of flavor and pairs perfectly with the baked tofu katsu. So if your craving some katsu curry give this recipe a try.

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Vegan Katsu Curry With Baked Tofu

Ingredients

Vegan Curry

• 4 cups Vegetable Broth
• 2 tablespoon nondairy butter
• 2 tablespoons curry powder
• 1 tablespoon flour
• 1 onion, diced
• 4 cloves of garlic, minced
• 1 teaspoon grated ginger
• 3 cups of potatoes peeled and diced into 1-inch cubes
• 1 cup of carrots sliced
• 1 tablespoon tomato paste
• salt & pepper to taste

Tofu Katsu

• 14 oz package of extra firm tofu, pressed
• 1 Cup of flour
• 1 teaspoon of garlic powder
• 1/2 teaspoon salt
• 1/4 pepper
• A cup of panko breading
• A cup of almond milk
• Olive oil cooking spray (optional)

Instructions

1. To make the vegan curry start by melting 2 tablespoons of butter in a large pot. Then add onion, garlic, and ginger to the pot and cook for 1 minute. Next, add flour and curry powder and stir until it forms a paste. If it starts sticking to the pot add a splash of water or vegetable broth.
2. After that add the carrots, potatoes, tomato paste, and vegetable broth to the pot and stir. Then season with salt and pepper and let simmer on medium-low heat for 1-hour stirring occasionally.
3. While your curry is cooking make the tofu katsu. Start by cutting the tofu into 1/2 thick rectangles and set aside. Next, take 3 bowls or shallow baking dishes and add flour, garlic powder, salt, and pepper to one bowl. Then add almond milk to the second bowl and the panko breading to the third.
4. After that take the tofu and dredge it through the flour, then the almonds milk, and lastly the panko breading. Then transfer to a parchment-lined or silicone lined standard baking sheet topped with a baking rack. If you don’t have that transfer to a well-greased baking sheet. Repeat this until all tofu has been breaded.
5. If using cooking spray lightly spray tofu. Then bake the tofu in an oven preheated to 400F for 15-20 minutes or until golden brown. Finally, serve warm with curry and rice.

Notes

• For this, I used salt-free curry powder but you can use whatever you’d like.
• To press the tofu without a tofu press, wrap your tofu in a paper towel, place it on a plate and weigh it down with something heavy. Once the paper towel becomes wet, change it for a new one. Repeat a few times until the paper towel stays almost dry. Pressed tofu is tastier as it absorbs flavors better.
• The flavor of the baked tofu katsu is light but, If you’d like to have more flavor. Season it directly with salt, pepper, and garlic powder.

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