Tofu Katsu Curry

With restaurants closed its more important than ever to get your fakeaway game on point. Introducing our amazing Tofu Katsu Curry! It tastes unreal, 100% vegan and has a fraction of the calories you would find in the restaurant.

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Cook: 25 mins


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To prepare crispy tofu, cut into large pieces, then coat in cornflour, soy sauce and then Panko breadcrumbs, make sure you use a combination of large and small breadcrumbs to help completely coat tofu.
For curry sauce, heat olive oil in pan, add onions and carrots to pan and cook for 5 mins. Add garlic and ginger and cook for 2-3 mins before adding curry powder and turmeric. Stir well and continue to fry for 1 mins before adding stock. Bring pan to a simmer and cook for 10 mins until sauce thickens.
Transfer contents of pan to a blender or food processor and blitz until smooth. Add blended sauce back to pan and heat again. Once simmering, add coconut milk, soy sauce, agave nectar, stir well and season to taste. Continue to simmer until sauce thickens and reaches your desired consistency.
To cook tofu, heat olive oil in pan on high heat and add coated tofu pieces. Fry for 3-4 mins on each side until golden and crispy. You might have to cook tofu pieces in batches.
Slice your tofu and serve on basmati rice. Dress with curry sauce. Garnish with chilli, spring onions and sesame seeds.

Nutritional Info

Cals – 555
Carbs – 69g
Protein – 19.5g
Fat – 18g


Serves Serves 3

For The Crispy Tofu:

  • 450g block of firm tofu.
  • Tbsp soy sauce.
  • 30g cornflour.
  • 100g panko breadcrumbs - seasoned generously.
  • Olive oil, for frying.

For The Katsu Sauce:

  • Tbsp extra virgin olive oil.
  • 1 onion - chopped.
  • 2 small carrots - chopped.
  • 2 cloves of garlic - grated.
  • 4cm cube of ginger - grated.
  • 2 tbsp curry powder.
  • Tsp of turmeric.
  • Large mug of veg stock.
  • 200ml light coconut milk.
  • 1-2 tbsp soy sauce (to taste).
  • Tbsp of agave nectar.

To Serve:

  • Basmati rice (125g per person)
  • Red chilli - deseeded, finely chopped.
  • Spring onions - sliced.
  • Sesame seeds.

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