Tofu Katsu Curry Recipe (Vegan)

I put together a Vegan Katsu Curry Recipe with panko-coated tofu, a homemade Japanese curry, rice and vegetables, and I slipped in a couple of clever tricks to make it quick and approachable.

I never thought tofu could give me such a satisfying crunch, but this Vegan Katsu Curry Recipe surprised me. Slices of extra firm tofu wrapped in a golden panko breadcrumbs coat that crackles when you bite, the texture alone makes you pause, then reach for another piece.

I kept picturing that contrast, the crispy outside and soft inside, and how something so simple can feel a little indulgent without being heavy. I swear I couldn’t stop thinking about it all day, and I had to make it again, just to figure out why it felt so right.

Ingredients

• Tofu is a dense plant protein, soaks flavors, great for texture and satiety.
• Panko breadcrumbs give extra crunch, mostly carbs, add crispy contrast to soft curry.
• Unsweetened soy milk adds creaminess, some protein, keeps things dairy free.
• Vegetable oil fries golden katsu, calorie dense, neutral taste, not very healthy.
• Onion builds a sweet savory base when caramelized, adds depth and sugars.
• Carrot gives color fiber and natural sweetness, cooks soft in the curry.
• Curry powder brings warm spice, savory umami, defines that classic Japanese curry flavor.
• Short grain rice is sticky, provides carbs, balances the rich curry and katsu.
• Fukujinzuke or pickles cut rich flavors with tangy sweet acidity, refreshing bite.

Ingredient Quantities

• 14 oz (400 g) extra firm tofu, pressed
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup (30 g) all purpose flour
• 1 tbsp cornstarch
• 1/2 cup (120 ml) unsweetened soy milk or other plant milk
• 1 1/2 cups (150 g) panko breadcrumbs
• 3/4 cup (180 ml) neutral vegetable oil for frying
• 2 tbsp (30 ml) vegetable oil for the curry
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch (2.5 cm) piece fresh ginger, grated
• 1 medium carrot, diced
• 1 medium potato, peeled and diced
• 2 tbsp (16 g) all purpose flour for the curry roux
• 2 tbsp (16 g) Japanese curry powder or mild curry powder
• 1 tbsp tomato paste or 1 tbsp ketchup
• 3 cups (720 ml) vegetable broth
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup or 1 tsp sugar
• 1 tbsp vegan butter or margarine, optional
• 1 1/2 cups (300 g) sushi or short grain rice, rinsed
• 2 cups (480 ml) water for the rice
• 2 cups broccoli florets or mixed steamed vegetables for serving
• 1/4 cup fukujinzuke or store bought Japanese pickles, optional

How to Make this

1. Start rice and prep tofu: rinse 1 1/2 cups sushi rice until water runs clear, combine with 2 cups water in a pot, bring to a boil then reduce to low, cover and simmer 12–15 minutes; remove from heat and let rest 10 minutes covered. Slice the pressed 14 oz tofu into 1/2–3/4 inch cutlets and sprinkle with 1 tsp salt and 1/2 tsp black pepper, set aside.

2. Make the dredging station: in one shallow bowl mix 1/4 cup all purpose flour and 1 tbsp cornstarch with a pinch of salt and pepper; pour 1/2 cup unsweetened soy milk into a second bowl; put 1 1/2 cups panko breadcrumbs in a third bowl.

3. Coat the tofu: lightly dust each tofu slice in the flour mixture, dip into the soy milk letting excess drip off, then press firmly into the panko so it sticks well; place coated pieces on a plate and let them rest 5–10 minutes so the crumbs set.

4. Fry the katsu: heat 3/4 cup neutral vegetable oil in a large skillet over medium-high until shimmering (a breadcrumb should sizzle on contact), add tofu pieces in a single layer and fry 3–4 minutes per side until deep golden and crispy; transfer to a paper towel lined rack to drain.

5. Start the curry base: in a separate pot heat 2 tbsp vegetable oil over medium, add 1 large thinly sliced onion and cook, stirring, until soft and starting to brown about 6–8 minutes; add 2 minced garlic cloves and 1 inch grated ginger and cook 30–60 seconds until fragrant.

6. Add veg and roux: add 1 diced carrot and 1 diced peeled potato, cook 2–3 minutes, then sprinkle in 2 tbsp all purpose flour and stir to coat the veggies, cook 1–2 minutes to remove raw flour taste.

7. Spice and simmer: stir in 2 tbsp Japanese or mild curry powder and 1 tbsp tomato paste or ketchup, cook 30 seconds, then slowly whisk in 3 cups vegetable broth until smooth; bring to a simmer and cook 12–15 minutes until carrots and potatoes are tender and sauce has thickened.

8. Finish the curry: stir in 2 tbsp soy sauce and 1 tbsp maple syrup (or 1 tsp sugar), add 1 tbsp vegan butter or margarine if using for richness, taste and adjust seasoning; if it seems too thin simmer a bit longer, too thick add a splash of broth.

9. Steam the veg: while curry simmers, steam or blanch 2 cups broccoli florets until bright green and tender about 4–5 minutes, dont overcook so they stay a bit crisp.

10. Serve: fluff the rice, plate rice with sliced tofu katsu on top or beside, ladle generous curry sauce over rice and tofu, add the steamed broccoli and 1/4 cup fukujinzuke or store bought Japanese pickles on the side. Serve hot and dig in, its comfort food.

Equipment Needed

1. Medium pot with lid (for the rice)
2. Separate medium pot (for the curry)
3. Large shallow skillet or frying pan (for the tofu katsu)
4. Three shallow bowls or plates (dredging station: flour, milk, panko)
5. Fine mesh strainer or sieve (to rinse the sushi rice)
6. Chef knife and cutting board
7. Grater or microplane (for the ginger)
8. Tongs or a slotted spatula (to turn and lift the tofu)
9. Whisk and a wooden spoon or silicone spatula (for the roux and stirring)
10. Wire cooling rack set over paper towels, plus a steamer basket or colander (for draining fried tofu and steaming broccoli)

FAQ

Tofu Katsu Curry Recipe (Vegan) Substitutions and Variations

• Tofu: swap for tempeh (same weight) for a nuttier, firmer katsu or use seitan if you want a meatier chew, press and slice just like the tofu and marinate a bit for flavor
• Panko breadcrumbs: use crushed cornflakes, crushed rice crackers or regular breadcrumbs, for gluten free use GF panko or finely crushed rice cereal
• Soy milk: any unsweetened plant milk works: oat, almond or pea; if you need extra stickiness try 3 tbsp aquafaba or a thin chickpea flour batter instead
• Japanese curry powder / flour roux: swap the curry powder for a store bought vegan curry roux block, or replace the 2 tbsp flour thickener with 1 tbsp cornstarch slurry (mix cornstarch with cold water) for gluten free, or use mild curry paste plus extra broth

Pro Tips

– Press and dry the tofu way longer than you think. If you can, freeze it overnight then thaw and press, it gives a meatier, chewier texture that holds up when frying. Pat every slice really dry right before dredging, or the crumbs will slide off. Also a light sprinkle of salt on both sides after pressing helps the tofu taste less bland.

– Get the breading to stick by pressing firmly and giving it time. After you press the panko onto each piece, let them rest on a plate in the fridge or countertop for 10–15 minutes so the crumbs set. If you want an extra-crunchy shell, double-coat: quick re-dip in the milk and a second panko press.

– Keep oil temp steady and don’t crowd the pan. Test with a scrap of panko so you know it sizzles right away. Work in batches, and use a thermometer if you have one. Drain on a wire rack instead of just paper towels so steam doesn’t make the crust soggy.

– Boost the curry by blooming spices and finishing for balance. Cook the curry powder briefly in the oil with the onions to wake up the flavors, and taste toward the end for salt, sweetness and acid. A small splash of soy sauce plus maple syrup is great, and a little vegan butter at the end makes it round and rich.

– Time everything for best texture. Start the rice first so it can rest while you finish the curry. Steam the broccoli last-minute so it stays bright and slightly crunchy. If you need to reheat the katsu, use a hot oven or air fryer to crisp it back up instead of the microwave.