Crispy on the outside, tender on the inside—this vegan katsu curry brings the comforting flavours of a classic Japanese favourite to your kitchen, without compromising on authenticity. The golden panko-crusted tofu is perfectly balanced by a rich, spiced curry sauce that’s full of depth and warmth, all served with fluffy rice and a refreshing green salad to round out the meal.
This vegan recipe was inspired by our love of vegan Japanese recipes and the desire to create a plant-based version of a dish that usually relies heavily on meat. After testing countless combinations, this version struck the perfect balance between crunch, spice, and savoury satisfaction—all using wholesome, vegan-friendly ingredients.
Whether you’re planning a cosy night in, looking for Asian vegan recipes to impress dinner guests, or wondering what to serve vegan guests at your next get-together, this dish is a guaranteed winner. It’s a flavour-packed option for both vegan recipes and lacto vegetarian recipes, and one you’ll find yourself coming back to whenever you want something that feels both special and satisfying.
Recipe:
Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Ingredients:
Crispy Tofu Katsu
450 g firm tofu
60 g plain flour (or gluten-free alternative)
100 ml plant-based milk (soya, almond, or oat)
1 teaspoon soy sauce
½ teaspoon garlic powder Use Code: PLANTIFUL20
½ teaspoon salt
½ teaspoon black pepper
100 g panko breadcrumbs
2 tablespoons cornflour
Vegetable oil (for frying)
Japanese-Style Curry Sauce
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 medium carrot, finely diced
1 tablespoon plain flour
1 tablespoon curry powder
½ teaspoon garam masala Use Code: PLANTIFUL20
500 ml vegetable stock
1 tablespoon soy sauce
1 teaspoon maple syrup (or sugar)
1 teaspoon rice vinegar
1 teaspoon mild mustard (optional, for extra depth)
1 teaspoon cornflour mixed with 2 tablespoons water (for thickening)
To Serve
250 g jasmine or sushi rice
Mixed salad leaves
1 small cucumber, sliced
1 medium tomato, diced
Toasted sesame seeds (for garnish)
Method:
Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a weight on top for about 10 minutes. Once pressed, slice the tofu into four thick, even pieces.
Prepare the breading station by placing the flour, cornflour, garlic powder, salt, and black pepper in one shallow bowl. In another bowl, mix the plant-based milk with soy sauce. In a third bowl, add the panko breadcrumbs.
Dip each tofu piece into the flour mixture, ensuring it is fully coated. Next, dip it into the plant-based milk mixture, then coat it generously with the panko breadcrumbs, pressing gently so they adhere well. Repeat for all tofu pieces.
Heat vegetable oil in a frying pan over medium heat. Once hot, place the breaded tofu pieces in the pan and shallow-fry for about 3–4 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with kitchen paper to drain excess oil.
For the curry sauce, heat vegetable oil in a saucepan over medium heat. Add the chopped onion and cook for 5 minutes until soft. Stir in the garlic, ginger, and diced carrot, cooking for another 2 minutes.
Sprinkle in the plain flour, curry powder, and garam masala, stirring well to coat the vegetables. Cook for 1–2 minutes to toast the spices, then gradually pour in the vegetable stock while stirring.
Add the soy sauce, maple syrup, rice vinegar, and mustard if using. Let the sauce simmer for 10 minutes, stirring occasionally, until the carrot softens and the flavours meld. Stir in the cornflour slurry and simmer for another 2 minutes until thickened. Blend the sauce if you prefer a smoother texture.
Cook the rice according to package instructions. While the rice cooks, prepare the salad by tossing the mixed leaves with sliced cucumber and diced tomato.
To serve, place a portion of rice on each plate. Slice the crispy tofu katsu into strips and arrange on top. Pour the curry sauce beside the rice, garnish with toasted sesame seeds, and serve with the fresh salad on the side.
Additional Tips:
For extra crispiness, double-coat the tofu by repeating the breading process before frying.
To bake instead of frying, place the breaded tofu on a lined baking tray, spray lightly with oil, and bake at 200°C (fan 180°C) for 25 minutes, flipping halfway through.
If air-frying, cook at 200°C for 15 minutes, shaking the basket halfway for even crispiness.
The curry sauce can be made in advance and stored in the fridge for up to three days, allowing the flavours to develop further.
For a spicy kick, add a teaspoon of chilli flakes or a splash of sriracha to the curry sauce.
Allergy information / alternatives:
Gluten-free: Use gluten-free flour and breadcrumbs, and ensure soy sauce is gluten-free or replace it with tamari.
Soy-free: Replace tofu with sliced aubergine, oyster mushrooms, or a thick slice of courgette for a soy-free alternative.
Nut-free: Naturally nut-free, but always check store-bought curry powders for hidden allergens.
Refined sugar-free: Swap the maple syrup for date syrup or omit it entirely.
Nutritional Information (per serving):
Calories: ~520 kcal
Protein: ~18 g
Fat: ~15 g
Carbohydrates: ~75 g
Sugar: ~10 g
Salt: ~2 g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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