Name: Vegan Tofu Katsu with Curry Sauce
Prep time: 20 min
Cook time: 43 min
Total time: 63 min
Ingredients: 1 lbs Extra-firm tofu; 0.5 cup All-purpose flour; 0.5 cup Plant-based milk; 1.5 cups Panko breadcrumbs; 2 cups Vegetable oil for frying; 4 pieces Japanese curry roux (vegan); 1 whole Yellow onion, chopped; 2 whole Carrots, chopped; 1 whole Potatoes, chopped; 3 cups Water or vegetable broth; 4 cups Cooked white rice

VeganVegetarianDinnerComfort Food

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Extra-firm tofu	1 lbs	95	10g	3g	5g
All-purpose flour	0.5 cup	57	2g	12g	0g
Plant-based milk	0.5 cup	3	0g	1g	0g
Panko breadcrumbs	1.5 cups	89	3g	16g	1g
Vegetable oil for fryingest. 10% oil absorption	2 cups	964	0g	0g	109g
Japanese curry roux (vegan)	4 pieces	3	0g	1g	0g
Yellow onion, chopped	1 whole	11	0g	3g	0g
Carrots, chopped	2 whole	13	0g	3g	0g
Potatoes, chopped	1 whole	41	1g	9g	0g
Water or vegetable broth	3 cups	9	0g	2g	0g
Cooked white rice	4 cups	206	4g	45g	0g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Extra-firm tofu	1 lbs	95	10g	3g	5g
All-purpose flour	0.5 cup	57	2g	12g	0g
Plant-based milk	0.5 cup	3	0g	1g	0g
Panko breadcrumbs	1.5 cups	89	3g	16g	1g
Vegetable oil for fryingest. 10% oil absorption	2 cups	964	0g	0g	109g
Japanese curry roux (vegan)	4 pieces	3	0g	1g	0g
Yellow onion, chopped	1 whole	11	0g	3g	0g
Carrots, chopped	2 whole	13	0g	3g	0g
Potatoes, chopped	1 whole	41	1g	9g	0g
Water or vegetable broth	3 cups	9	0g	2g	0g
Cooked white rice	4 cups	206	4g	45g	0g

Directions

Step 1
Press tofu for at least 30 minutes to remove excess water. Slice into four 1/2-inch thick 'cutlets'. Season lightly with salt and pepper.
Step 2
Set up a breading station: one plate with flour, one shallow dish with plant-based milk, and one shallow dish with panko breadcrumbs.
Step 3
Dredge each tofu slice in flour, dip in milk, then coat thoroughly in panko, pressing gently to adhere.
Step 4
Heat vegetable oil in a large skillet to 350°F (175°C). Fry tofu katsu for 3-4 minutes per side until golden brown and crispy. Drain on a wire rack.
Step 5
Meanwhile, make curry: Sauté chopped onion, carrots, and potatoes in a pot until slightly softened. Add water/broth and simmer until vegetables are tender (15-20 min).
Step 6
Turn off heat, break in curry roux cubes, and stir until completely dissolved. Return to low heat, stirring until sauce thickens to desired consistency.
Step 7
Slice tofu katsu into strips. Serve over hot white rice, topped with generous spoonfuls of the rich vegan curry sauce.