Vegan Tofu Katsu Curry🍛

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Vegan Tofu Katsu Curry🍛
Tonight’s dinner is a cozy bowl of vegan tofu katsu curry—crunchy, comforting, & completely plant-based!

Follow @plantiful.palate for more recipes🗒️

Recipe:

Ingredients:
- 400g firm @cauldronfoods tofu, pressed and cut into slices
- 100g panko breadcrumbs (use gluten-free if necessary)
- 2 tbsp plain flour (can use gluten-free variety)
- 1 tbsp cornstarch
- 240ml plant-based milk (such as almond or soy)
- Salt and pepper to taste
- Vegetable oil for frying
- 300g sushi rice
- For the curry sauce:
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, grated
- 2 tbsp curry powder
- 1 tbsp flour (can use gluten-free variety)
- 500ml vegetable stock
- 1 tbsp soy sauce (use tamari for a gluten-free option)
- 1 tbsp maple syrup
- To garnish:
- Sesame seeds
- Chopped fresh coriander

Method:
1. Begin by cooking the sushi rice according to package instructions.
2. For the curry sauce, heat the oil in a pan and gently fry the onion and garlic until softened. Stir in the grated carrot, then sprinkle over the curry powder and flour, cooking for a minute. Gradually whisk in the vegetable stock, soy sauce, and maple syrup. Simmer until the sauce thickens, then blend until smooth if desired.
3. Create a breading station for the tofu: one bowl with flour seasoned with salt and pepper, one with plant-based milk mixed with cornstarch, and one with panko breadcrumbs.
4. Dip each tofu slice into the flour, then the milk mixture, and finally the breadcrumbs, ensuring it's fully coated.
5. Heat oil in a pan and fry the tofu slices until golden on each side. Drain on paper towels.
6. To assemble, place a scoop of rice in a bowl, top with crispy tofu, and pour over a generous helping of curry sauce. Sprinkle with sesame seeds and coriander.

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